Thinly slice the orange and lemon (about 1/8-inch thick). Core and dice both apples into 1/2-inch pieces. If using strawberries, hull and halve them. Place all fruit in a large nonreactive pitcher (glass or ceramic) so there's room for liquid and stirring.

dissolve sugar

In a small bowl or measuring cup, combine the granulated sugar with the fresh orange juice and lemon juice. Stir until the sugar is mostly dissolved. A slightly warm cup of water (1-2 tbs) can help dissolve sugar quickly, but it's optional.

Pour the sugar-citrus mixture over the fruit in the pitcher so the fruit starts macerating and absorbing the sweetened juice.

Combine Alcohol & Macerate

Add the dry red wine to the pitcher over the fruit and citrus-sugar mixture. Pour in the orange liqueur and brandy. Gently stir to combine all liquid and submerge fruit pieces so they begin to steep.

Add the bruised fresh mint leaves and the cinnamon stick (if using) into the pitcher, pushing them slightly into the liquid but not tearing the mint into tiny pieces. The bruising releases oils without turning the drink bitter.

Cover the pitcher and refrigerate for at least 4 hours and up to 24 hours. For best flavor, macerate 6–12 hours. This chilling time allows fruit to infuse the wine and the alcohol to soften.

Finish & Serve

When ready to serve, taste the sangria for sweetness and acidity. If needed, stir in an additional 1–2 tbs simple syrup or 1–2 tbs lemon/orange juice to balance.

Add chilled club soda or sparkling water to the pitcher (about 500 ml) and gently stir to combine. The amount can be adjusted for more or less fizz — add less for stronger sangria, more for lighter.

Fill glasses with ice cubes (one large handful per glass). Spoon fruit into each glass and pour sangria over the ice. Garnish each glass with a small sprig of mint and a citrus slice if desired.

If you prefer a completely clear sangria, strain the sangria into another pitcher through a fine mesh strainer before adding club soda and ice; otherwise serve with the macerated fruit for more texture and flavor.