Sangria

Pitcher recipe: the listed quantities make one full batch serving six. Pour individual servings over ice.

Chop the orange, keeping the peel on, and the apple into bite-sized chunks. Add them to the bottom of a pitcher and sprinkle with sugar. Stir well and let them stand at room temperature for about twenty minutes.

After twenty minutes, pour in the red wine, brandy, and Cointreau, followed by rounds of lemon. Stir the mixture thoroughly and then refrigerate for at least one hour and up to four hours, ensuring not to exceed this time to prevent fruit texture degradation.

Pour the sangria into wine glasses filled with ice. Optionally, top with a splash of sparkling water. Drop fruit chunks into each glass and, for easy snacking, consider adding them on long skewers.