Orange Sangria - cooking recipe

Ingredients

1 medium orange
1/4 c. sugar
2 c. orange juice
1 fifth dry red wine (use Mountain Red or Pinot Noir)
1/2 c. Cointreau

Preparation

Cut orange in half.
Take off a couple of slices, quarter them, and save for garnish.
With vegetable peeler, take peel off 1/2 orange; bruise the peel with sugar in bowl.
Stir in other ingredients.
Chill for 15 minutes.
Remove peel and continue to chill.
Serve in pitcher with or without ice cubes.
Garnish with quarter slices of orange.