Hottie Sangria

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.