Rose Sangria

♣ 1 quart white grape juice
♣ 2 cups cranberry-raspberry juice
♣ 1/2 cup pear or raspberry liqueur
♣ 2 apples
♣ 2 pears
♣ 1 navel orange - trimmer quartered lengthwise and sliced crosswise 1/3 inch thick
♣ 2 cups seedless black grapes
♣ 2 (750 mL) bottles chilled rose wine
♣ ice cubes (for serving)

1. In a 3 quart bowl, combine the white grape juice, cranberry-raspberry juice and pear (or raspberry) liqueur.
2. Quarter and core the apples and pears, then thinly slice them and add to the bowl along with the orange and grapes.
3. Cover the fruit and chill at least 2 hours and up to overnight.
4. Transfer the fruit and juices to a 5 quart punch bowl. Add the wine and serve the sangria over ice cubes in tumblers.

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Thanks to Everyday With Rachel Ray for the great recipe.

Trevor Martin November 4th 2006