1 bottle (4/5) dry red wine
1/2 cup Cointrea or other orange flavored liquor
2 cups orange juice (fresh is best)
With vegetable peeler, thinly cut off thin outer peel of one half of a med sized orange. In a boel, using a speen, bruise peel with 1/4 cup sugar to release the flavorful oils, then stir in 2 cups orange juince, red wine and cointreau. Cover and chill. After 15 min. Remove the orange peel. Serve in bowl or from pitcher. Granish with orange slices.