Spring is here, summer is on it's way, what better time to share some of our favorite sangria recipes with our readers? Welcome to Sangria Saturday, where ever Saturday you will find a delicious sangria recipe to go with your weekend reading! Have a recipe of your own? Join the fun and leave us a comment or a link to your own post!
I LOVE rose wine. It is so light and a little bubbly, and perfect for any occasion and meal. My favorite brand is Rosé Regale, I blame this on my many trips toting children through Disney's Epcot and Italy having a cute little bar and shop right there for me to wonder into. LOL So here is a delicious sangria recipe perfect for that wine! Plus, CRANBERRIES, yum!
Rosé Sangria with Cranberries and Apple
ACTIVE: 20 MIN
TOTAL TIME: 1 HR 30 MIN PLUS OVERNIGHT MACERATING
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 (substitute)
2 cups cranberries
2 Granny Smith apples, diced
One 750-milliliter bottle Rosé Regale
1/3 cup ruby port
1/3 cup Cointreau
1/3 cup cranberry juice
Ice cubes, for serving
1. 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.
2. 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 over ice.
MAKE AHEAD: The sangria can be refrigerated for up to 6 hours.
*I originally found this recipe on foodandwine.com.