Wash all fruit. Thinly slice the orange, lemon, and lime (remove seeds). Core the apple and cut into 1/4-inch dice. If using large strawberries, halve them. Place all prepared fruit in a large pitcher (about 2–2.5 L capacity).

Macerate with sugar

Sprinkle the granulated sugar over the fruit in the pitcher. If using orange marmalade, add it now. Gently muddle the fruit with a wooden spoon (3–6 gentle presses) to release juices and help dissolve sugar. Let sit 10–15 minutes to macerate; the fruit will become slightly glossy and release liquid.

If using vanilla extract, stir it in now to add a warm aromatic note.

Build the Sangria

Add wine and spirits

Pour the bottle of red wine into the pitcher over the macerated fruit. Add the brandy and optional orange liqueur. Stir gently to combine, scraping any sugar or marmalade from the bottom so it dissolves in the liquid.

Chill and marry flavors

Cover the pitcher and refrigerate for at least 2 hours, ideally 4–12 hours. This allows the fruit to infuse the wine and for flavors to meld. For best flavor, prepare the sangria the night before and chill overnight (up to 24 hours).

Finish & Serve

Add ice and bubbles

When ready to serve, add the chilled club soda or sparkling water to the pitcher to bring brightness and effervescence. Add ice to the pitcher or to individual glasses (about 1 cup ice per glass), depending on preference. Stir gently to combine.

Garnish and portion

Pour sangria into glasses, making sure to include pieces of fruit in each serving. Garnish each glass with a sprig of fresh mint and an extra orange slice if desired.

Leftover storage: keep unused sangria refrigerated (without added soda/ice) up to 2 days. Add fresh soda and ice just before serving to preserve fizz and avoid dilution.