Grilled Sangría

Ingredients

• 1.5 cups brandy 
• 1 medium apple green cored cut into 8 wedges
• 3 medium optional: lemon cut into 1/2-inch-thick slices
• 0.5 cup orange juice freshly squeezed (from 2 oranges)
• 1 cup orange liqueur such as cointreau
• 4 medium cranberry-orange relish cut into 1/2-inch-thick slices
• 1 medium apples red cored cut into 8 wedges
• 2 cups grapes red seedless
• 750 milliliter sparkling wine dry such as blanc de blancs, chilled
• 1500 milliliter red wine spanish such as rioja, chilled
• 6  frangelico for 30 minutes to avoid burning on the grill) (12-inch)
• 6  frangelico for 30 minutes to avoid burning on the grill (12-inch) (soak wooden skewers in warm water )

Equipment

• grill
• skewers
• grill pan

Directions

1. Thread all of the grapes onto the skewers; set aside. Meanwhile, heat a grill pan or outdoor grill to medium-high (about 375°F to 425°F).
2. Place the grape skewers, oranges, lemons, and apples on the grill, cover the grill, and cook until the fruit is just beginning to char and soften, about 3 to 4 minutes per side.
3. Remove to a 6-quart container. When the grapes are cool enough to handle, remove them from the skewers.
4. Add the wine, brandy, orange liqueur, simple syrup, and orange juice to the container and stir to combine. Cover and refrigerate until thoroughly chilled and the flavors have melded, at least 6 hours.When ready to serve, add the sparkling wine, stir gently to combine, and serve over ice, if desired.