Wash the orange, apple, and pear. Thinly slice the orange crosswise into rounds (remove seeds), core and thinly slice the apple and pear into half-moons. Place the slices in a large pitcher or bowl that holds at least 2.5 liters.

Add the pomegranate arils to the pitcher with the sliced fruit.

Pour the 1.5 liters of dry red wine and 2 cups of apple cider over the fruit so everything is submerged and begins to macerate.

Sweetener & Spice

Add 3 tablespoons maple syrup to the pitcher and stir gently to dissolve and coat fruit. Taste and adjust—add up to 1 more tablespoon if you prefer sweeter sangria.

Tuck the 2 cinnamon sticks, 6 whole cloves, and 1 tablespoon sliced fresh ginger into the liquid. If you prefer easier removal later, place cloves in a small piece of cheesecloth or a spice infuser before adding.

Cover the pitcher and refrigerate for at least 4 hours and ideally overnight (8–12 hours) to allow flavors to meld and fruit to macerate.

Sparkle & Finish

About 15 minutes before serving, remove the pitcher from the refrigerator. Taste and if using, stir in 1/4 cup brandy and 2 tablespoons fresh lemon juice. Adjust maple syrup if needed.

Add 2 cups chilled club soda or sparkling water to the sangria to add effervescence. Stir gently to combine. (If you prefer a non-sparkling sangria, omit the soda.)

Fill glasses with a scoop of ice (about 1/2 cup per serving). Using a slotted spoon, divide fruit among 6 glasses, pour sangria over the ice and fruit, ensuring some pomegranate arils in each glass.

Garnish each glass with a fresh rosemary sprig and, if desired, a thin orange wheel on the rim. Serve immediately so the sparkling component stays bubbly.

If making ahead for a party, keep the sparkling water separate and add just before serving to preserve fizz; the sangria base will keep refrigerated (covered) up to 48 hours.