White Sangria and Red Sangria

• 2 apples, cored and coarsely diced
• 2 pears, cored and coarsely diced
• 2 juice oranges, peeled, seeded and diced
• 1 cup gin
• 1/2 cup triple sec
• 3 bottles (500 milliliters each) manzanilla sherry or 2 bottles 750 milliliters each dry white wine
• 1/2 bottle cava 1 1/2 cups, chilled
• 1 bottle red wine, preferably garnacha
• Juice of 1 1/2 oranges
• Juice of 1 lemon
• Juice of 1 lime
• 1/2 cup Spanish brandy
• 1/4 cup triple sec
• 1 apple, cored and sliced
• 1 pear, cored and sliced
• 1 cinnamon stick
• 1/2 bottle cava 1 1/2 cups, chilled

1. Place all fruit in a bowl with gin and triple sec.
2. Cover and refrigerate at least 4 hours, or overnight.
3. Transfer to a large pitcher and add manzanilla or white wine.
4. Stir.
5. Divide liquid and fruit into wine glasses, over ice if desired, until about 2/3 full.
6. Top each with cava.
7. Combine wine, citrus juices, brandy, triple sec, sliced fruit and cinnamon in a 2-quart pitcher.
8. Cover and refrigerate at least 4 hours, or overnight.
9. Add 2 cups ice and the cava.
10. Pour into wine glasses with some fruit.

apples, oranges, gin, triple sec, bottles, red wine, oranges, lemon, lime, spanish brandy, triple sec, apple, pear, cinnamon

Taken from cooking.nytimes.com/recipes/1014337 (may not work)