Sangria with Cranberries and Apples

Sangria with Cranberries and Apples
Staff Writer

Spanish chef Jose Garces recipe for rosé sangria with cranberries and apples is the ideal drink to serve with Thanksgiving dinner. It’s nicely spiced with seasonal flavors and gets a bit of a kick from spicy red pepper. It calls for one bottle of rosé and ⅓ cup each of ruby port and Cointreau, but serves 12, so it’s a low-tail that will last through dinner. Make it ahead and chill in a pitcher for easy serving. Add ice if you like. 


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

One 750-milliliter bottle Spanish rosé

⅓ cup ruby port

⅓ cup Cointreau

⅓ cup cranberry juice

Ice cubes, for serving 


Simmer the syrup over moderately low heat for 15 minutes.

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 rosé with the port, Cointreau, cranberry juice, fruit, and ¾ cup of the spiced syrup.

Refrigerate until chilled, about 1 hour.

Serve over ice. 

Sangria Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Sangria Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.