|Dry red wine||4⁄5 Quart (1 Bottle)|
|Cointreau/Other orange flavored liqueur||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||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.