Sangria with Cranberries and Apples

Sangria with Cranberries and Apples
Staff Writer
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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. 

Ingredients

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 

Directions

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.