In a large pitcher, combine all the ingredients and stir.
Refrigerate for 4+ hours before serving (see note 4 & 5).
Enjoy!
Notes
I used rioja tempranillo, dry Spanish wine but you can use anything you have on hand.
Fresh cranberries are the best option here! You can add more if you like!
If you want to make this in advance, or keep it for a few days in your fridge, make sure to strain the fruits (and discard them) after 12 hours and keep the sangria in the pitcher covered with a lid (or in a bottle), refrigerated. Also, you can add the ginger beer just before serving.
Serve with fruits in each glass and topped with rosemary, star anise or cinnamon stick. Use either the infused fruits (when chilled in the fridge for a short time) or freshly cut fruits (when prepared in advance).
You could add ice, but I feel like it is not needed when it is well chilled.