Rosé Sangria with Cranberries and Apples

By blum099

Ruby port and Cointreau add hearty richness to this fruity sangria. Spiced apples and cranberries add a tasty extra reward to each glass served!

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
• 1 (750 milliliter) bottle Spanish rosé
• 1/3 cup ruby port
• 1/3 cup Cointreau
• 1/3 cup cranberry juice
• Ice cubes, for serving

Preparation

Step 1

In a saucepan, mix water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer over moderately low heat 15 minutes.

Strain into a bowl and add cranberries and apples. Cover and refrigerate overnight.

Strain the fruit, reserving the spiced syrup. Set aside the fruit and the reserved 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.

The sangria can be made ahead and refrigerated up to 6 hours.