- 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 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.
Recipe courtesy of Sandra Lee