Related Posts Plugin for WordPress, Blogger...

Saturday, August 6, 2016

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


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!  



Anybody filling that nip of fall yet? Yeah, me either. But I can dream, right? And in that dreaming spirit I'm sharing a yummy sangria with just a little bit of a spicy kick! Cheers!


Rosé Sangria with Cranberries and Apples
ACTIVE: 20 MIN | TOTAL TIME: 1 HR 30 MIN | SERVINGS: 12 TIME

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

DIRECTIONS
  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.
*The sangria can be refrigerated for up to 6 hours.


Rosé Sangria with Cranberries and Apples
* Original recipe courtesy of foodandwine.com

No comments: