Wash the apple, orange, and cranberries thoroughly.

Thinly slice the apple and orange so they release their flavors quickly.

Toss the cranberries into a small bowl—these will float beautifully and add that signature tartness.

Pro Tip: Slice the fruit right before mixing so it stays fresh and vibrant in color.

In a large pitcher, pour in the dry white wine, cranberry juice, brandy, and orange liqueur.

Add the honey or maple syrup.

Gently stir until the sweetener is fully dissolved.

Pro Tip: Stir slowly so you don’t bruise the fruit; this keeps the sangria looking gorgeous.

Drop in the sliced apples, oranges, and cranberries.

Add the cinnamon stick and, if you like, a sprig of fresh rosemary for aroma.

Stir gently to combine.

Pro Tip: If you want a bolder flavor, let the sangria sit in the fridge for at least 1 hour or up to 4 hours—this allows the fruit to infuse the wine.

Cover the pitcher and refrigerate until ready to serve.

Just before serving, top with a splash of sparkling water or soda if you prefer a little fizz.

Pour into glasses, making sure each glass gets a mix of the fruit.

Garnish with an extra cinnamon stick or rosemary sprig for a festive touch.

Pro Tip: For a make-ahead option, prepare the sangria the night before your gathering. The flavors deepen beautifully overnight—perfect for Thanksgiving sangria or other holiday festivities.