Toast your team's touchdowns with this crisp sangria, brimming with diced red pear and blood orange. Orange juice and orange liqueur add to the punch's colorful winter palette.
|2 cups||no-pulp orange juice|
|3 to 6||ounces orange liqueur|
|2||blood oranges or clementines, supremed|
|1||granny smith apple (or other tart apple), cored and chopped into 1/4-inch cubes|
|1||anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes|
|2 liters||sweet sparkling red wine, chilled (recommended: rosa regale)|
|1 liter||lemon lime soda, chilled|
In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pears, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice.