Rosé Sangria with Cranberries and Apples

• Recipe by Jose Garces

This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.

Ingredients

1. 1 cup water
2. 1 cup sugar
3. 1/4 teaspoon crushed red pepper
4. 1 large cinnamon stick
5. 4 allspice berries
6. 3 whole cloves
7. 1 star anise pod
8. 2 cups cranberries
9. 2 Granny Smith apples, diced
10. One 750-milliliter bottle Spanish rosé
11. 1/3 cup ruby port
12. 1/3 cup Cointreau
13. 1/3 cup cranberry juice
14. Ice cubes, for serving

Directions

1. In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
2. Strain the fruit, reserving the spiced 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.

Make Ahead

The sangria can be refrigerated for up to 6 hours.