In a large pitcher, combine the wine, apple juice, Triple Sec, sugar, fruit slices and raspberries. Use a wooden spoon to press the fruit against the side and bottom of the pitcher to release the juices.
Chill, covered, until serving time. The flavor of the sangria is enhanced the longer the wine is allowed to chill. It's okay to make it in the morning and serve it later in the day.
Add ice just before serving. For large parties or groups, double the fruit and use in an ice ring to float in a punch bowl.