Rosé Sangria with Cranberries and Apples
By
Elizabeth Hatfield
@LizfromOZ
5
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
Rating:
☆☆☆☆☆ 0 votes
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
How to Make Rosé Sangria with Cranberries and Apples
- 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.
- 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.
- 3Make Ahead The sangria can be refrigerated for up to 6 hours
