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.