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1 bottle (750 ml) fruity rosé wine 3 seedless oranges 3 blood oranges 1 lime, thinly sliced 1 cup freshly squeezed and strained orange juice ¼ cup Grand Marnier or other orange liqueur 6 thin slices fresh ginger 6 whole cloves 1 cinnamon stick Sugar as needed
Using a sharp knife, cut the top and the bottom off the oranges. With the cut side down, using a knife, remove the peel by cutting from top to bottom using many cuts. Cut the oranges into ½-inch chunks. Place in a large pitcher. Combine all ingredients, except the sugar, in a large pitcher.
Add as much sugar as desired to reach the desired sweetness. Stir until the sugar dissolves. Cover and refrigerate at least 4 hours or up to one day.
Pour the sangria into glasses adding some of the citrus.
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