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Recipe Thursday-Rose Sangria with Cranberries and Apples

Posted on January 5th, 2012 | Posted in Drinks, Recipes

Over the holidays I hosted a few different parties and I wanted to offer a seasonal drink that was low maintenance. I searched holiday cocktails online and found this Rose Sangria with Cranberries and Apples on FoodandWine.com. The spiced syrup did need to be made the day before, but once the drink was put together I did not have to touch it again. The spiciness from the crushed red pepper added just the perfect amount of heat to this not too sweet holiday sangria. I served it in a punch bowl, sans ice. The festive colors of the cranberries and apples were perfect for the season. Along with homemade egg nog this will be an annual drink tradition!

Rose Sangria with Cranberries and Apples

Yield 12 Servings
Ingredients

1 cup water
1 cup sugar (991842)
1/4 teaspoon crushed red pepper (CQP101)
1 large cinnamon stick (CQC066)
4 allspice berries
3 whole cloves (CQC073)
1 star anise pod
2 cups cranberries (559688)
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 (991979)
Ice cubes, for serving

Method
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.

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 with ice on the side. You will have leftover syrup!

MAKE AHEAD The sangria can be refrigerated for up to 6 hours.

Recipe from FoodandWine.com

One Response to “Recipe Thursday-Rose Sangria with Cranberries and Apples”

  1. Sounds delicious! I love the addition of crushed red pepper!

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