Wash the orange and lemon well.
Use a heavy, sharp chef’s knife to quarter the fruit and slice each piece into paper-thin slices, discarding any seeds.
In a large glass pitcher, combine the simple syrup, brandy, orange juice, lemon juice, sliced orange, lemon, and chopped fruit.
Stir and set aside for 30 minutes for the fruit to absorb the brandy flavors.
Before serving, pour the chilled red wine into the pitcher and stir into the brandy mixture.
To serve, pour the sangria into 16-ounce glasses and use a large spoon to ladle in plenty of fruit. Serve immediately.
If desired, add a few ice cubes to help temper the alcohol.
Variations: Use a good-quality fruity brandy, such as Calvados. Add 2 tablespoons of the following: A sweet crushed port wine, Grand Marnier or Cointreau, or a good cherry brandy. For a sweeter sangria, stir in more simple syrup.
