Jill's Summer Sangria recipe

20 servings

2 (750 milliliter) bottles red wine

2 cups rum

2 cups orange juice

1 cup white sugar

1 pint fresh strawberries, sliced

1 (20 ounce) can pineapple chunks in juice

1 (10 ounce) jar maraschino cherries, drained

2 cups rum

2 cups orange juice

In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice, and sugar.

Refrigerate 8 hours, or overnight.

In a large bowl, mix the strawberries, pineapple chunks, and maraschino cherries.

Cover with 2 cups rum and 2 cups orange juice.

Refrigerate 8 hours, or overnight.

Drain the fruit (reserve the liquid if desired).

Mix the fruit into the pitcher with the sangria to serve.