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Saturday, November 21, 2015

Sangria Saturday: Rosé Sangria with Cranberries and Apples (#Wine #Sangria #Thanksgiving #Recipe #Rosé)


ReadingBetweentheWinesBookClub

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 don't know about y'all...but this year when it comes to the holidays, my stress is already through the roof! LOL I will definitely be whipping up this delicious Sangria Thanksgiving evening, which is why I am sharing it with you today. You'll have plenty of time to gather up the ingredients before all of the family descends on your house!



Rosé Sangria with Cranberries and Apples
TOTAL TIME: 1 HR 30 MIN  SERVINGS: 12

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 rosé
  • 1/3 cup ruby port
  • 1/3 cup Cointreau
  • 1/3 cup cranberry juice
  • Ice cubes, for serving

INSTRUCTIONS
  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.



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