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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!

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Rate this recipe 4.6/5 (32 Votes)


  • 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
  • 1 (750 milliliter) bottle Spanish rosé
  • 1/3 cup ruby port
  • 1/3 cup Cointreau
  • 1/3 cup cranberry juice
  • Ice cubes, for serving


Servings 12
Preparation time 20mins
Cooking time 90mins


Step 1

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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