Rosé Sangria with Cranberries and Apples

Ruby port and Cointreau add hearty richness to this fruity sangria. Spiced apples and cranberries add a tasty extra reward to each glass served!

Rosé Sangria with Cranberries and Apples

Photo by blum099

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup water

  • 1

    cup sugar

  • ¼

    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

  • 1

    (750 milliliter) bottle Spanish rosé

  • cup ruby port

  • cup Cointreau

  • cup cranberry juice

  • Ice cubes, for serving


In a saucepan, mix water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer over moderately low heat 15 minutes. Strain into a bowl and add cranberries and apples. Cover and refrigerate overnight. Strain the fruit, reserving the spiced syrup. Set aside the fruit and the reserved 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 made ahead and refrigerated up to 6 hours.


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