pineapple sangria

1 20 ounce can pineapple chunks, undrained
1 apple, unpeeled, cored, and cut into chunks
1 lemon, sliced and quartered
1 orange, sliced and quartered
1 750-milliliter bottle Burgundy
1 46 ounce can pineapple juice
1/4 cup brandy
1/4 cup sugar

Drain pineapple, reserving the juice. Skewer pineapple chunks, apple chunks, lemon and orange onto wooden picks. Combine reserved pineapple juice, Burgundy, and remaining ingredients in a container; add skewered fruit kabobs. Refrigerate at least one hour; serve over ice with fruit kabobs. Yield: 2-1/2 quarts.

From Southern Living magazine.

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