Just last week I became a fan all over again, when my friend posted a photo of this gorgeous sangria she was making for the holidays. It was his recipe!
It called for rose tempranillo, a wine my local store did not carry, so here is the recipe I made, modeled on the original. I brought it to an early Christmas open house cocktail party last Friday night and it did not disappoint...
You will need:
2 bottles rose wine
1 cup ruby red Port
1 cup Cointreau or Triple Sec
1/2 cup simple syrup
2 granny smith apples, washed and diced
2 cups fresh cranberries, rinsed
Step 1:
The remnant of a cocktail well made!
Pour the simple syrup, half the port, half the triple sec, and all of your apples and cranberries into a tuperware or similar air-tight container. Refrigerate for 4 hours or overnight.Step 2:
Pour the rest of the port, the rest of the triple sec and 1 bottle of rose into a pitcher. Mix together and chill. Keep the other bottle separate but refrigerate as well.
Step 3:
When ready to serve, pour the fruit (with the liquid in which it soaked) into a large, clear pitcher with the other blended spirited mixture, and the remaining bottle of rose.
Keep a spoon on hand to add fruit to the glasses as garnish each time you pour.
Step 4:
Sit back and enjoy!
