Sweet Paul Magazine - Holiday 2010

SPARKLING SANGRIA Makes about 4 quarts 2 tart apples, Pink Lady or Braeburn, thinly sliced 2 Anjou pears, thinly sliced 6 tangerines, thinly sliced 2 cups unfiltered apple juice 1 1/2 cups orange liqueur, like Cointreau 2 750-ml bottles sparkling wine, Prosecco or Cava, chilled In a large pitcher or glass jar, combine sliced fruit, apple juice and orange liqueur. Chill for 30 minutes. Top with chilled sparkling wine and stir well to combine.