Ingredients
5oranges
½cupsugar
3cinnamon sticks
1bottleRioja wine
1½cupsCointreau
Preparation
Slice 1 orange into rounds, then cut them into half-moons. Use a vegetable peeler to remove the skin from 2 of the oranges in long strips. Leave the white pith on the orange. Strips should be about ½-inch wide, and long enough to twist.
Slice in half the peeled oranges and the 2 oranges that remain unscathed, then juice them. The 4 oranges should give about 1 cup of juice. A little more or a little less than 1 cup is okay.
Put the orange peels in a covered container and place them in the fridge.
In a large pitcher, add the sugar, cinnamon sticks, wine, Cointreau, and orange juice. Stir to combine and let the sugar dissolve. Add the orange slices.
When ready to serve, add ice to the pitcher or pour the sangria into glasses filled with ice, and add an orange peel twist to each glass.
Serve and enjoy.
