Rosé Sangria With Pineapple And Guava - cooking recipe

Ingredients

1 (750 ml) bottle rose wine
4 (6 ounce) cans pineapple juice
2 (11 1/2 ounce) cans guava nectar
4 cinnamon sticks
2 cups fresh pineapple, cut into 3/4-inch cubes
2 oranges, halved through stem end and sliced thinly, crosswise
ice cube

Preparation

Mix first 5 ingredients in a large pitcher.
Save out some of the orange slices (about 12) for garnishing and add the remaining slices to pitcher.
Cover and chill for at least 6 hours, but preferrably overnight.
Fill glasses with ice, pour sangria over, garnish with remaining orange slices, and serve.