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Hottie Sangria
Recipe courtesy Sandra Lee


3 1/4 cups rioja (Spanish red wine)
3 1/4 cups white wine
1 cup brandy
1 orange, sliced
1 cup frozen cherries
1 cup frozen peaches
2 cinnamon sticks, plus 1 for each glass for garnish
1/2 cup simple syrup*


Combine all ingredients in a slow cooker. Cook on high


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setting for 1 hour. Reduce to warm to hold temperature.

Place a cinnamon stick in each glass and ladle warm sangria into glasses. Be sure
to include some fruit in the glasses.

*Cook's note: To make simple syrup, combine 1/2 cup sugar with 1/2 cup water in a
saucepan. Bring to a boil; reduce to a simmer. Stirring occasionally, simmer for 5
minutes or until sugar is dissolved.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved