480ml aged rum
2 bottles fruity red wine
2 oranges, sliced into thin rounds
240ml orange juice
240ml cinnamon syrup, or to taste
4-6 cinnamon sticks
1 1/2 cups caster sugar
First, make the cinnamon syrup. Boil the cinnamon sticks and water together, then turn down to a simmer for 10 minutes. Cover the pot to prevent too much evaporation. At the end, stir in the caster sugar until dissolved, and let the syrup cool.
To make the sangria, stir all the ingredients together until combined. Chill and top up with ice before serving.