Adapted from "Peterson's Holiday Helper," by Valerie Peterson (Clarkson Potter, 2008). This is a blend of all the favorite holiday flavors, not really a true sangria. You can use a sparkling cider or grape juice, or even a champagne if you'd like to. Cherries are an excellent addition to this drink as well. This is best left to sit for overnight to let the flavors blend well.
- Quarter the orange with the peel on, then cut each quarter into 3 chunks. Core the apples and cut into 1/2-inch chunks. Coarsely chop the cranberries in a food processor or by hand.
- Place the chopped cranberries and the orange chunks into a 3-quart or larger pitcher. Add the orange liqueur and muddle the fruit in the triple sec with a cocktail muddler or a wooden spoon to release the juices. Add the apples and mix to blend with other fruit. Cover and macerate the fruit for at least 2 hours, and up to 24 hours.
- Just before serving, add the chilled wine and the sparkling cider. Stir to mix. Serve in glasses of your choice, making sure to get some fruit into every serving.