1. Make the Cranberry Cinnamon Simple Syrup:

• Combine 1 cup water, 1 cup granulated sugar, 2 cups fresh cranberries, and 2 cinnamon sticks in a medium saucepan.
• Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
• Boil for 3-4 minutes, or until some cranberries start to burst and the syrup turns a deep red color.
• Strain the syrup through a fine-mesh strainer into a bowl or jar. Press gently on the solids if needed. Discard the cooked cranberries and cinnamon sticks.
• Let the syrup cool completely before using. (Store leftover syrup in an airtight container in the refrigerator for up to 2 weeks).

2. Make the Sugared Cranberries (Optional Garnish – Allow Drying Time):

• Bring 1/2 cup water and 1/2 cup of the granulated sugar to a boil in a small saucepan. Stir for 30 seconds until the sugar dissolves.
• Remove from heat and stir in the 12 ounces of fresh cranberries until completely coated.
• Using a slotted spoon, transfer the coated cranberries to a wire rack set over a baking sheet. Let them dry for at least 1 hour until sticky.
• Place the remaining 1 cup of granulated sugar in a shallow bowl. Roll the sticky cranberries in the sugar, working in batches, until coated.
• Transfer the sugared cranberries back to the wire rack and let them dry for at least another hour until the sugar coating is hardened. Store loosely covered at room temperature.

3. Assemble the Sangria:

• In a large pitcher, combine the chilled rosé wine, chilled apple cider, chilled cranberry juice, Grand Marnier (or other orange liqueur), 3/4 cup of the cooled Cranberry Cinnamon Simple Syrup, 1 cup fresh cranberries, sliced apple, sliced orange, and 3 whole cinnamon sticks.
• Stir gently to combine.

4. Chill: Cover the pitcher and refrigerate for at least 2-4 hours (or up to overnight) to allow the flavors to meld.

5. Serve: Fill glasses with crushed ice. Pour the chilled sangria into the glasses, making sure to include some fruit. Garnish each glass with extra apple and orange slices, a handful of sugared cranberries (if using), and a cinnamon stick, if desired.