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Mar 16, 2016 By Shereen Pavlides for The 1 min read

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Jared Finkel|Calkins Media

Shereen Pavlides’ Orange Berry Sangria.

Jared Finkel/Calkins Media

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Shereen Pavlides prepares Orange Berry Sangria.

Jared Finkel/Calkins Media

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For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides makes Orange Berry Sangria.

Orange Berry Sangria

Prep time: 8 minutes Serves: 5

1 small granny smith apple — cored, halved, thinly sliced

1 small orange — halved, thinly sliced

3 ounces blackberries

3 ounces raspberries

1/3 cup apple liqueur (Stirrings brand preferred)

1/3 cup Cointreau

1/3 cup blackberry brandy

1/3 cup Chambord

1 (750 ml) bottle Granache or Tempranillo wine

Place all the fruit into the bottom of a large glass pitcher.

Pour remaining ingredients over the fruit. Stir well. Cover and refrigerate to marinate at least 6 hours. For best results: Refrigerate overnight.

Fill 5 wine glasses halfway with ice. Add a few pieces of the fruit into the glasses. Serve sangria in the glasses.