Berry Sangria - cooking recipe

Ingredients

1 (750 ml) bottle beaujolais wine or (750 ml) bottle red Zinfandel wine, chilled
2 cups cranberry-raspberry juice, cocktail chilled
1 cup sugar
2 tablespoons sugar
1 pint strawberry, hulled
1 pint raspberries
2 small oranges, sliced

Preparation

Combine wine, juice, and 1/2 cup sugar in a serving bowl.
In food processor puree half of strawberries, half of raspberries, and 1/2 cup sugar. Mix with wine. If preparing the day ahead stop here.
Slice rest of strawberries and mix with 2 T of sugar.
When ready to serve add sliced strawberries and raspberries and orange slices to wine.
Pour into glasses and serve or serve in punchbowl.