Apple Cider and Cranberry Sangria

In a large pitcher, combine the cranberries, apples, pear, 1/2 cup sugar and 1 rosemary sprig. Pour in the liquid: Pinot Grigio, club soda and apple cider. Stir to combine.

Place the pitcher in the refrigerator to chill for 1-2 hours.

Meanwhile, fill a shallow bowl with warm water. Fill another shallow bowl with the remaining 2 tablespoons of granulated sugar. Gently dip the remaining rosemary sprigs in the water, and gently shake off any excess water. Then, dip the sprigs into the sugar and roll to coat. Shake off any excess sugar and set aside on a paper towel.

Set aside the shallow bowl of water, and fill yet another shallow bowl with the turbinado (or raw) sugar. Dip the rim of your drinking glasses into the water and then dip into the raw sugar. Set aside.

When you are ready to serve. Pour the sangria (along with some of the fruit) into your glasses, garnish with the rosemary sprigs and enjoy!

Note: For a non-alcoholic version, replace the wine with equal parts club soda and apple cider.