McBrae's Sangria (http://www.mapsurfer.com/articles/sangria.html) 

    2 large lemons
    Several minneolas (preferred), or two large oranges
    Granny Smith's (or another tart) apple
    Package of pineapple chunks
    2 limes 

    One bottle of cabernet
    Limoncello
    Punch (fruit/wild berry) from concentrate
    Blackberry (etc.) flavored brandy 

 

    Take 1/4 of a lime and one lemon and remove the seeds, then juice them to
    make 1/4 cup. (Freshly-squeezed juice only! -- don't use those cheesy 
    plastic lemon-shaped juice thingamajigs you get at the store). 

    Likewise, squeeze a few minneolas (or an orange) to make 1/3 cup of orange juice. 

    In pitcher, mix the squeezed citrus juice,
    1/3 cup of punch concentrate,
    1/2 cup of brandy,
    1/2 cup of Limoncello. 

    Add in wine. Stir with wooden spoon. 

    Slice the remaining orange/minneolas; add 4 large slices into mix (no seeds), 
    then squeeze remaining juice out of the fruit into the mix. 

    Likewise, add three fresh lemon slices, and three fresh lime slices, and 
    squeeze the remaining juice from this fruit into the mix. 

    Add another dash of the punch concentrate. 

    Slice the apple. Add several slices (about 2/3 of the apple), 

    Add seven or so pieces of pineapple (about cubic inch size). Drain the juice
    from the carton into the mix. Try to buy a carton with as much juice as possible. 

    Add another dash of the punch concentrate. 

    Keep stirring with a wooden spoon when adding the stuff. Let it sit for 46 
    hours in covered pitcher before serving, stirring whenever you go into the 
    fridge to get a beer or snack. Do not skip the cover the pitcher, stir, and 
    let sit 46 hours steps! (The latter the most important). The taste and texture 
    will change dramatically over those 2 days. 

    NOTE: You can substitute triple sec for the Limoncello if you don't have any. 
    But, you should have some, cause it is awesome stuff, and triple sec is lame. 
    If you do this, also substitute lemon juice concentrate for the punch concentrate. 

    This is an excellent recipe for lazy caterers and harried hosts, as the 
    preparation is quick and easy, and the recipe scales well. Enjoy!