- 1
- 5 mins
- 70 mins
Ingredients
- 1 bottle Pinot Grigio
- 1/2 Cup white grape juice
- 1/4 Cup Sugar
- 1 Cup fresh Cranberries
- 3 sprigs of rosemary
- 2 granny smith apples, small dice
Preparation
Step 1
It’s our birthday! Cooking Stoned has been up and running for a year now, and during that time, I’ve grown both as a recipe developer and a food photographer. I look back on some of my most cherished photos from the past year and they make me… cringe. It’s a good thing though; I’ve improved!
1. In a small saucepan, combine grape juice, sugar and 1 cup of wine; bring to a boil. A watched pot never boils so ya might as well take a few swigs of wine while you wait, right? You’re just passing the time.
3. Add cranberries and cook for 30 seconds. When they begin to pop, they’re ready.
5. Add rosemary to hot syrup and set aside to steep.
6. In a pitcher, combine remaining wine, blanched cranberries, and apples. It’s best to chop the apples right before this step.
7. Chill in the refrigerator for at least an hour, then add cooled wine syrup.