Rose Sangria With Cranberries And Apples

• 1 cup water
• 1 cup sugar
• 1/4 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 rose
• 1/3 cup ruby port
• 1/3 cup Cointreau
• 1/3 cup cranberry juice
• Ice cubes, for serving

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 rose with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.
3. MAKE AHEAD The sangria can be refrigerated for up to 6 hours.

water, sugar, red pepper, cinnamon stick, berries, cloves, anise pod, cranberries, apples, ruby port, cranberry juice

Taken from www.epicurious.com/recipes/member/views/rose-sangria-with-cranberries-and-apples-51412061 (may not work)