Holiday Sangria - cooking recipe

Ingredients

1 (750 milliliter) bottle Rioja red wine
1/4 cup brandy
3 (1.5 fluid ounce) jiggers orange-flavored liqueur (such as Cointreau(R))
1 large orange
1 large grapefruit
1 large lemon
1 clove pomander
ice cubes
1 1/2 cups lemon seltzer water
2 limes, sliced

Preparation

Pour Rioja into a large pitcher. Add brandy and orange liqueur. Cut orange, grapefruit, and lemon into wedges. Squeeze juice into the pitcher. Toss in fruit with rinds. Refrigerate until flavors combine, 8 hours to overnight.
Add pomander to the sangria several hours before serving.
Strain liquid into chilled glasses of ice. Top with a splash of seltzer. Garnish with lime slices.