Blueberry Pomegranate Sangria - cooking recipe

Ingredients

1 1/2 cups blueberries
3/4 cup simple syrup (1 part sugar, 1 part water)
1 (750 ml) bottle red wine
1 cup pomegranate juice
1/4 cup cognac
1/4 cup triple sec
1 orange, cut into half-wheels (or thin wedges)

Preparation

In a saucepan, combine the blueberries with the simple syrup over low heat.
Cook, stirring constantly, until the blueberries start to discolor and the syrup starts to thicken, about 5 minutes; set aside.
Combine the remaining ingredients in a large ceramic or glass container.
Add the blueberry mixture (liquid and berries); stir well.
Cover and refrigerate for at least 4 hours; serve over ice.