2 Cup (32 tbs) (Freshly Squeezed / Reconstituted Frozen)
Cut orange in half.
Cut 4 thin slices from one half.
Cut 2 slices into quarters; save for garnish.
With a vegetable peeler, thinly cut off the thin outer peel of other half of orange.
In a bowl, using a spoon, mash sugar into peel so sugar absorbs flavorful oils; then stir in orange juice, wine, and Cointreau.
Cover and chill; after 15 minutes, remove orange peel.