Rose Sangria with Cranberries and Apples
Holiday Spice Sangria. Instead of all the different spices you can use Mulling Spices that's already prepared.
Ingredients
- 1 cup water
- 1 cup sugar
- 1/4 tsp 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
- 750 ml bottle Spanish Rose
- 1/3 cup ruby port
- 1/3 cup Cointreau
- 1/3 cup cranberry juice
- Ice cubes for serving
Instructions
- In a saucepan, mix the water, sugar, red pepper and the spices. Simmer they syrup over moderately low heat for 15 min. 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 rose with the port. Cointreau, cranberry juice, fruit and 3/4 c of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.
- The sangria can be refrigerated for up to 6 hours.