Peel and slice the blood orange and orange into thin rounds.

Chop the apple and pear into bite-sized pieces.

In a large pitcher, combine the sliced blood orange, sliced orange, chopped apple, and chopped pear.

Pour in the blood orange juice and pomegranate juice into the pitcher.

Add the simple syrup to sweeten the sangria. Adjust the amount based on your sweetness preference.

Pour in the Cointreau, which adds a citrusy and orange-flavored liqueur to the mix.

Gently pour the entire bottle of Rosé wine into the pitcher. Stir the ingredients together to ensure everything is well combined.

Place the pitcher in the refrigerator and let the sangria chill for at least 2 hours. This allows the flavors to meld and the sangria to become refreshing.

Once the sangria has chilled, take the pitcher out of the refrigerator.

Fill wine glasses with ice.

Pour the sangria over the ice in each glass.

Garnish the sangria with the chopped fruit (apple and pear) and additional blood orange slices for a decorative touch.