Put the cranberries in a medium sized bowl and cover with hot tap water to defrost them.
Once defrosted, drain them and then chop them up.
If any juice accumulates on the cutting board try to save it to add to the sangria.
Similarly, roughly chop the orange and the lemon also saving up any of the juices that squirt out onto your cutting board.
Fill a 1 and ½ liter (50 ounce) pitcher ⅓ full of ice.
Add the cranberries, orange and lemon along with any of the accumulated juice.
Pour in the bubbly.
Store in the fridge for up to 30 minutes before serving.
Serve in Champagne flutes or use regular wine glasses or a martini glass.