Sunset Sangria - cooking recipe

Ingredients

3 tablespoons sugar
3 tablespoons spiced dark rum
3 tablespoons Cointreau liqueur (or other orange liqueur)
1 navel orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe plums, cut into wedges
2 cinnamon sticks
750 ml red wine (try to use Rioja red wine)
sparkling soda water (for topping off sangria at the table)

Preparation

Combine sugar, rum, orange liqueur, fruits and cinnamon sticks in a large pitcher. Cover with 1 bottle of the Rioja wine and chill sangria for several hours.
To serve, spoon fruits into glasses. Pour in the sangria and top off with a splash of soda water.