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!
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 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
1 hour, 10 minutes
1 pitcher sangria
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.
Garnish with candied rosemary and serve. Now this is how you celebrate Christmas!
Here is the main photo from the original recipe, just as a reference.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.