This Cranberry & Rosemary Sangria is one of those recipes. It was originally developed for Christmas (hence the garnish) and this version appears in my up-and-coming cookbook, Holidazed. I hope you enjoy this version as much as the original.
In a small saucepan, combine grape juice, sugar and 1 cup of wine; bring to a boil. A watched pot never boils so ya might as well take a few swigs of wine while you wait, right? You’re just passing the time.
Add cranberries and cook for 30 seconds. When they begin to pop, they’re ready.
Strain cranberries, reserving the wine syrup.
Add rosemary to hot syrup and set aside to steep.
In a pitcher, combine remaining wine, blanched cranberries, and apples. It’s best to chop the apples right before this step.
Chill in the refrigerator for at least an hour, then add cooled wine syrup.