Combine fresh cranberries, diced Granny Smith apples, spiced simple syrup, Cointreau, ruby port wine, Tempranillo rose, and cranberry juice in a 3-quart container with a tight-fitting lid.

Cover the container tightly and refrigerate for at least 4 hours, or preferably overnight to allow flavors to meld.

Stir the mixture well before serving to ensure even distribution of fruit and liquid.

Refrigerate until very well chilled before serving.

Serve the sangria as is or over ice, depending on preference.