Rosé Sangria With Cranberries And Apples Recipe

No Photo

Have you made this?

 Share your own photo!

Rosé Sangria with Cranberries and Apples

Elizabeth Hatfield

By
@LizfromOZ

This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

12- also allow time overnight formacerating

Prep:

1 Hr 30 Min

Method:

No-Cook or Other

Ingredients

1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries
2 granny smith apples, diced
one 750-milliliter bottle spanish rosé
1/3 cup ruby port
1/3 cup cointreau
1/3 cup cranberry juice
ice cubes, for serving

Directions Step-By-Step

1
In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
2
Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.
3
Make Ahead The sangria can be refrigerated for up to 6 hours

About this Recipe

Course/Dish: Punches
Main Ingredient: Fruit
Regional Style: American