½ to ¾ cup pitted, ripe Bing cherries, cut in half
1–2 ripe peaches, stone removed, skin left on, and each cut into six sections
1 chilled bottle rose’ wine (.75-liter bottle)
¼ cup cold Grand Marnier orange liquor
3 cups cold ginger ale
Ice, for serving, if desired
Place cherries and peaches in the bottom of a pitcher. Pour in rose’ wine and Grand Marnier. Stir with a long handled wooden spoon to combine. Chill for at least four hours.
When ready to serve, add ginger ale to the pitcher and stir again to mix. Pour into glasses to serve. (The sangria may be served over ice if desired.)
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