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
- 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
- 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 over ice.
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