In a large pitcher or bowl (at least 2.5–3 quart capacity), pour in 1.5 liters dry red wine, 2 cups cranberry juice, 1/4 cup orange liqueur, 1/4 cup brandy, 1/4 cup simple syrup (or maple syrup), and 2 tablespoons freshly squeezed lemon juice.

Stir and adjust sweetness

Whisk gently until the sweetener is dissolved and the mixture is uniform. Taste and adjust: add up to 2 more tablespoons simple syrup if you prefer sweeter sangria, or more lemon juice for brightness.

Fruit & Herbs

Prepare fruit

Rinse 1 cup fresh cranberries and 1/2 cup pomegranate seeds (if using). Thinly slice 1 medium orange and 1/2 lemon crosswise into rounds, removing seeds as needed.

Muddle (optional)

If you want more fruit infusion, place half of the orange slices and half of the cranberries in the bottom of the pitcher and gently muddle with a muddler or wooden spoon for 10–15 seconds to release juices and oils. This step is optional but increases flavor.

Combine fruit with base

Add the remaining whole fruit (sliced orange, lemon, remaining cranberries and pomegranate seeds) to the pitcher with the sangria base. Add 2 fresh rosemary sprigs if using for a piney aromatic note, gently pressing them against the side so flavor infuses without dominating.

Chill to meld

Cover and refrigerate the sangria for at least 2 hours, preferably 4–6 hours or overnight, to allow flavors to meld and fruit to macerate. If short on time, chill at least 30–45 minutes; flavors will be lighter.

Finish & Serve

Prepare to serve

When ready to serve, remove the pitcher from the refrigerator. Add 2 cups chilled club soda or ginger ale to the sangria to add brightness and effervescence. Stir gently to combine.

Serve over ice

Fill glasses with ice (about 1/2 cup ice per glass). Spoon both liquid and a portion of the macerated fruit into each glass so every serving has cranberries, orange slices and pomegranate seeds as desired.

Garnish and optional tweaks

Garnish each glass with a small rosemary sprig or an orange wheel. For a lighter cocktail, add more club soda; for a sweeter drink, add a touch more simple syrup to the pitcher and stir. Leftover sangria keeps covered in the refrigerator for up to 3 days; add additional soda only just before serving to retain bubbles.