Cranberry Rosemary Sangria-2

Cranberry & Rosemary Sangria

RECIPE TYPE Cocktail
It’s our birthday! Cooking Stoned has been up and running for a year now, and during that time, I’ve grown both as a recipe developer and a food photographer. I look back on some of my most cherished photos from the past year and they make me… cringe. It’s a good thing though; I’ve improved!
|Written November 13, 2013

INGREDIENTS

  • 1 bottle Pinot Grigio
  • ½ cup white grape juice
  • ¼ cup sugar
  • 1 cup fresh cranberries
  • 3 sprigs of rosemary
  • 2 granny smith apples, small dice
SERVINGS1 pitcher sangria
TOTAL TIME1hour, 10 minutes
PREP5minutes
INACTIVE1hour
COOK5minutes

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.

1

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.

2

Add cranberries and cook for 30 seconds. When they begin to pop, they’re ready.

3

Strain cranberries, reserving the wine syrup.

4

Add rosemary to hot syrup and set aside to steep.

5

In a pitcher, combine remaining wine, blanched cranberries, and apples. It’s best to chop the apples right before this step.

6

Chill in the refrigerator for at least an hour, then add cooled wine syrup.

7

Garnish with candied rosemary and serve. Now this is how you celebrate Christmas!

Cranberry Rosemary Sangria

Here is the main photo from the original recipe, just as a reference.

EAT

Rosemary Cranberry White Sangria

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