1 med.-size orange
1/4 c. sugar
2 c. freshly squeezed or reconstituted frozen orange juice
1 bottle (4/5 qt.) dry red wine
1/2 c. Cointreau (or other orange-flavored liqueur)
Ice (opt.)

Cut orange in half. Cut 4 thin slices from one half. Cut 2 slices into quarters; save for garnish. With a vegetable peeler; thinly cut off the thin outer peel of other half of orange. In a bowl, using a spoon, mash sugar into peel so sugar absorbs flavorful oils; then stir in orange juice, wine and Cointreau. Cover and chill; after 15 minutes, remove orange peel.

Serve sangria in a bowl or from a pitcher, garnished with reserved orange slices. Add ice cubes to individual servings, if you like. Makes 6 cups or 12 servings of 1/2 cup each.