Rosé Sangria with Cranberries and Apples

Rosé Sangria With Cranberries And Apples Recipe

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Elizabeth Hatfield


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


☆☆☆☆☆ 0 votes

12- also allow time overnight formacerating
1 Hr 30 Min
No-Cook or Other


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

How to Make Rosé Sangria with Cranberries and Apples


  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

Printable Recipe Card

About Rosé Sangria with Cranberries and Apples

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

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