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Sangria with Cranberries and Apples


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.