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

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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.

* Original recipe courtesy of foodandwine.com