"La Sangre" Classic Sangria Recipe courtesy of Jacinta Monique, All Rights Reserved

Red Table Wine 1 bottle (Recommend Spanish red wine - Protocolo or Borsoa - also can try a Cabernet and/or Shiraz cuvee; Beaoujolais could work well too. Keep it inexpensive - less than $13/ml and light and fruity)
Cranberry Juice 8 ounces (go for the good stuff - all natural - no cocktails)
Orange Juice 2 ounces (again - good stuff...)
Grand Marnier 1 ounce
Bacardi "O" or Bacardi Dark Rum 1 ounce
Sugar - 1/2 cup (Prefer Sugar in the Raw? - use double the amount per serving; I don't recommend using Splenda, Equal or any other sugar substitute as the taste will be "off")
Citrus Fruits (Garnish with as many citrus fruits you desire - oranges, lemons, limes, tangerine, blood oranges, - pick one citrus fruit to be your base and squeeze the entire contents of this fruit into your sangria. For example, if you choose blood oranges - reserve one to be cut and squeezed into sangria use remaining for garnish.)
More Fruit (Just about anything you have handy, will add to this fruity punch - I like to use strawberries, raspberries, even apples are delicious and look beautiful)
Additional Garnish: Cinnamon Sticks

Mix all ingredients in a gallon pitcher or punch bowl and chill one hour before serving.

Helpful Hint: Be sure to have plenty of cut fruit and seltzer on reserve to top off glasses at the party. This will keep the Sangria from becoming dilluted and will keep the refreshments looking sexy!