Rosé Sangria With Cranberries And Apples Recipe

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Rosé Sangria with Cranberries and Apples

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
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


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

About this Recipe

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