Sangria

I had this recipe in my folder for years and have only made it three times. Everytime I make it I wonder why I don't make it more often.

2 large juice oranges , washed; one orange sliced; remaining orange juiced 1 large lemon , washed and sliced 1/4 cup granulated sugar 1/4 cup Triple Sec 1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled

1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours. 2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp serve immediately. Recipe courtesy of Cooks Illustrated