Introducing the party punch of Spain, Portugal, Mexico and Argentina.
Serve up a homemade sangria that reflects the autumn season with pears, apples, oranges and a hint cinnamon. Be generous with the fruit it makes a difference. With that said, be generous with the Cointreau, or triple sec it makes a difference too.
A definite crowd pleaser!
3 clementines or other orange slices
2-3 cinnamon sticks
2 tablespoons honey or agave syrup
6-ounces triple sec or Cointreau
2 bottles of red wine
1. Core and cube all fruit and put into a pitcher or carafe
2. Add 2-3 cinnamon sticks and honey
3. Add cherries
4. Add liquor and wine, stir and let sit to allow the flavors to come together.