Recipe information
Yield
12 Servings
Ingredients
1
750-ml bottle rosé
4
6-ounce cans pineapple juice
2
11 1/2-ounce cans guava nectar
4
cinnamon sticks
2
cups 3/4-inch cubes fresh pineapple
2
oranges, halved through stem end, thinly sliced crosswise
Ice cubes
Need to make a substitution?
Preparation
Step 1
Mix first 5 ingredients in large pitcher. Set 12 orange slices aside for garnish; add remaining orange slices to pitcher. Cover and chill at least 6 hours or overnight.
Step 2
Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.