Fall Sangria

• 2 large sprigs fresh rosemary
• 2 cinnamon sticks
• 1 bottle red wine
• 1 ½ c R.W. Knudsen Family Just Cranberry Juice
• 1 ½ c orange juice, freshly squeezed
• 3 tbsp sugar
• 1 ½ c blackberries
• 1 ½ c raspberries
• 1 ½ c pomegranate seeds or arils
• The Fresh Market Sparkling Mineral Water

Place rosemary in a large glass pitcher and muddle to release the oils. Add next 5 ingredients and stir to combine. Add blackberries, raspberries and pomegranate arils and stir one more time. Cover pitcher with plastic wrap and refrigerate at least 4 hours and up to overnight.

To serve, fill 8 glasses with ice, pour in sangria (making sure each one gets some of the fruit) and add a splash of sparkling mineral water to each.