1 1/2 c. sugar
3 c. water
2 oranges, sliced
2 lemons, sliced
1/4 c. brandy
3-5 cloves
1 gallon dry burgundy

Dissolve the sugar in water over a warm burner. Add the fruit, brandy, and cloves. Marinate for several hours. Mix the syrup and burgundy; add ice.

If storing leftover Sangria, remove fruit. Serves 6-8.