Wash the apple, pear, and orange thoroughly.

Thinly slice each fruit. I like to keep the slices uniform so they soak evenly and look pretty in the pitcher.

Optional: remove seeds from the apple and pear to keep the sangria smooth.

Pro tip: If you want the fruit to infuse faster, lightly muddle a few slices of apple and pear with a wooden spoon—this releases their natural juices without making a puree.

In your large pitcher, combine the dry white wine, apple cider, and brandy.

Add the maple syrup if you prefer a sweeter sangria.

Stir gently to combine all liquids.

Pro tip: Taste your base before adding fruit—you can adjust sweetness or brandy to your liking.

Add all the sliced fruit to the pitcher, including the cranberries.

Drop in the cinnamon stick.

Give everything a gentle stir so the fruit is evenly distributed in the liquid.

Pro tip: Don’t stir too vigorously; you want the fruit to float beautifully, not break apart.

Cover the pitcher and refrigerate for at least 2–4 hours. Overnight is even better.

The longer it chills, the more the flavors meld together, creating that signature autumn warmth and sweetness.

Pro tip: If you’re in a hurry, let it sit at least 30 minutes and lightly muddle a few pieces of fruit to speed up infusion.

Fill glasses halfway with sangria and fruit slices.

Top with a splash of sparkling water or club soda for a little fizz, if desired.

Garnish with fresh thyme or rosemary sprigs for a fragrant, festive touch.

Pro tip: Serve with a few extra cranberries in each glass—it makes the presentation pop and adds a little tart bite.