5 large juice oranges, washed; three oranges sliced; remaining oranges juiced
3 large lemons, washed and sliced
1 cup granulated white sugar
1 cup Triple Sec
4 (750 ml.) bottles of Spanish red wine, chilled (I used a rioja with tempranillo grapes)
Start to prepare the sangria 2-8 hours before serving so the flavors begin to meld together.
Divided evenly, add sliced orange and lemon slices and and sugar to two large pitchers. Use a wooden spoon to mash the fruit slices and sugar for about 1 minute. Stir in orange juice from juiced oranges, Triple Sec, and wine (again, divided evenly between the two pitchers). Refrigerate until ready to serve.
Add some ice cubes and stir to redistribute fruit before serving.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2012/05/pig-sangria-backyard-pig-roast/