Wednesday, June 3, 2009


2 large oranges, washed, one orange sliced, remaining orange juiced
1 large lemon, washed and sliced
1/4 cup sugar
1/4 cup brandy
1/4 cup triple sec
small amount of cinnamon

1 (750 ml) bottle inexpensive fruity medium-bodied red wine, chilled
Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
Stir in orange juice, Triple Sec, brandy, cinnamon, and wine; refrigerate for at least 2, and up to 8, hours.
Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.