Heat the cranberry juice in a sauce pan over low heat until it almost simmers. Remove from the heat and add the tea bags. Steep for 15 minutes, then taste and see if it’s chai-spiced enough. You can always repeat the process with a new tea bag!

Add the apples, pears, cranberries and orange slices to the bottom of a pitcher with a cinnamon stick and pour all of the ingredients overtop – the juice, wine, seltzer and brandy. Stir well and if desired, let sit for 30 minutes before serving.

Fill a glass with ice and orange slices. Pour the sangria over top and garnish with some of the fruit and a couple of cinnamon sticks.