Ingredients

The following ingredients have 4 Servings
  • 2 oranges (sliced, I used a mixture of Navel and Cara Cara)
  • 3 limes (sliced)
  • 1/2 Cup maraschino cherries (drained )
  • 1 stick cinnamon
  • 1/2 Cup light rum
  • 1/2 Cup orange juice
  • 1/2 Cup lime juice
  • 750 ML Pinot Noir (1 bottle)
  • 1/2 Cup granulated sugar

Instruction

  • Fill a large pitcher with sliced oranges, limes, cherries, and cinnamon. Pour rum, orange juice, and lime juice over the fruit and cinnamon. Add Pinot Noir then sugar.  
  • Carefully stir the sangria in the pitcher. Refrigerate for 2 hours or overnight. The longer the sangria sits, the more infused and flavorful it becomes.  
  • Just before serving, give the sangria another stir to make sure all of the sugar is dissolved. To serve, pour in a glass, garnished with sliced fruit, over ice.