Ingredients
For the fruit:
2 cups fresh cranberries
2 Granny Smith apples, large dice
1 cup Spiced Simple Syrup
3/4 cup Cointreau
1/2 cup ruby port wine
For the Sangría:
1 (750-milliliter) bottle Tempranillo rosé
1/2 cup ruby port wine
1/2 cup Cointreau
1/2 cup cranberry juice
Preparation
For the fruit: Combine all ingredients in a 3-quart container with a tightfitting lid. Cover and refrigerate at least 4 hours or preferably overnight. For the sangría:
Add all ingredients to the fruit mixture and stir to combine. Refrigerate until chilled; serve over ice.
