Make this recipe with semi-dry cider and customize it to your heart's content with seasonal fruit.
The night before serving. Peel the apple and orange, remove the pith, and cut into cubes. Steep the fruit in the Calvados, orange juice, and lemon juice mixture in a salad bowl. Place the bowl in the refrigerator with the bottle of cider.
When you are ready to serve the sangria, pour the chilled cider over the fruit in the bowl.
Serve the sangria with a few pieces of fruit in large snifter glasses.
Vire Andouille sausage and dried or smoked duck breast fillet.