rosé sangria with cranberries and apples
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
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prep time
1 Hr 30 Min
cook time
method
No-Cook or Other
yield
12- also allow time overnight formacerating
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
How To Make rosé sangria with cranberries and apples
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Step 1In 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.
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Step 2Strain 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.
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Step 3Make Ahead The sangria can be refrigerated for up to 6 hours
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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