Cut and add your apples, pears, and oranges to the wine mixture 4-6 hours before serving to allow the fruit to infuse the sangria with deeper flavors while releasing natural juices.

Pre-chill all bottles (wine, juice, vodka) and serving glasses in the refrigerator for at least 2 hours so the sangria stays perfectly cold without diluting when you add the soda water.

Wait to pour the soda water directly into individual glasses or just before serving to maintain carbonation and preserve the light, bubbly texture of your sangria.

Briefly toast cinnamon sticks in a dry pan for 30 seconds before adding them to release their essential oils and intensify the warm, spiced flavor profile of your Thanksgiving sangria.

Use fresh cranberries instead of dried ones as they float beautifully and stay firm throughout the day, while also adding visual appeal and a tart brightness to complement the sweet fruit.