1-First Step: Prep the fruit Wash the blackberries and black grapes well. Slice the grapes if they are large, then slice the two medium black plums into wedges. Keep the pieces fairly chunky so they hold their shape after chilling. You want fruit that looks good in the glass and does not turn mushy by the time guests arrive.

2-Second Step: Build the sangria base Add the blackberries, sliced black grapes, plum wedges, 2 cups cran-grape juice, 0.25 cup brandy, 0.33 cup raspberry liqueur, and 750 milliliters red wine to a large pitcher. Stir gently but thoroughly so the fruit starts to mingle with the liquids. At this stage, you can already see the dark color that gives Black Magic Sangria its spooky look.

3-Third Step: Taste and adjust sweetness Take a small sip before adding any sugar. Some wines will make the drink feel naturally sweet enough, especially if you choose Rosé. If the sangria tastes too sharp, add 1 to 2 tablespoons powdered sugar and stir until it dissolves. Powdered sugar blends best when the sangria is chilled, but it still works well here if you stir long enough.

4-Fourth Step: Chill the sangria Cover the pitcher and refrigerate for at least 2 hours. This gives the fruit time to soak in the wine and juice, which makes the flavor deeper and smoother. If you use Pinot Noir, chill it for 4 hours for the best taste because the wine benefits from a little extra rest. For a sparkling Rosé version, chill the fruit and juice separately first so the bubbles stay lively. Then combine everything right before serving. This is a good trick when you want a fresher, fizzy sip.

5-Final Step: Serve chilled Stir the pitcher one more time before pouring. Serve the sangria cold in wine glasses, tumblers, or clear cups so the dark fruit shows off its spooky beauty. Add a few extra blackberries or grape slices to each glass if you want a party-ready look. If you like a little drama, add a tiny pinch of black or purple gel food coloring, or dust the top with edible silver shimmer dust.