Wash all fruit. Thinly slice the orange, lemon, and lime into rounds and remove any seeds. Core the apple and cut into 1/2-inch cubes. Hull and halve large strawberries if using. Place all prepared fruit in a large pitcher or bowl.

Add sweetener and spices

Sprinkle the granulated sugar over the fruit in the pitcher. Add the vanilla extract and the cinnamon stick if using. Gently muddle the fruit and sugar together with a wooden spoon or muddler 8–10 times — just enough to release some juices and dissolve the sugar, not puree the fruit.

Add spirits and wine

Pour the orange liqueur and rum (if using) over the muddled fruit. Add the dry red wine, stir gently to combine, and scrape any sugar from the bottom of the pitcher so it dissolves into the liquid.

Chill and macerate

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours or overnight. This allows the fruit to macerate and the flavors to meld. If refrigerated overnight, remove the cinnamon stick before serving if its flavor becomes too strong.

Finish & Serve

About 10 minutes before serving, add the chilled club soda or sparkling water to the pitcher and stir gently to combine. Taste and adjust sweetness — if you want it sweeter, dissolve an extra 1–2 tablespoons of sugar in a little warm water and stir in, or add a splash more orange liqueur.

To serve, fill glasses with ice cubes (about 1/2 to 1 cup ice per glass depending on glass size). Use a slotted spoon to evenly distribute fruit among the glasses, then pour sangria over the fruit and ice. Garnish each glass with an orange slice and a mint sprig if desired.

Leftovers: Keep any leftover sangria in the refrigerator (without ice). For best texture, add soda and ice only when ready to serve. Consume within 2–3 days; fruit will continue to break down over time.