In a large pitcher, combine the orange juice, Cointreau and sugar and stir gently until the sugar dissolves. Add the raspberries, apple and chopped orange.

The sangria can be made to this point up to 12 hours in advance. Cover the pitcher with plastic wrap and refrigerate until needed.

Slowly and carefully add the cava. Tilt it on its side as you pour to keep the cava bubbly.

Stir gently once or twice just to combine. Add the cava to the pitcher just before serving.