1 Wash and dry the citrus fruits. Cut into thin slices and then cut into pieces without tearing the pulp. Split and scrape the vanilla pod.2 In a nice jug, pour the red wine, the Cointreau and the orange juice. Garnish with vanilla and cinnamon, sprinkle with powdered sugar.3 Add the lemon and orange wedges. Mix gently with a ladle. Reserve the preparation at least 2 hours so that the fruits macerate in the wine. 4 When serving, pour the fresh lemonade into the sangria.