Pineapple Vanilla Sangria Recipe

My friends Sue and George sampled a mind-altering sangria in Spain, and learned that the secret ingredient was a vanilla bean. I stole that idea, and blended pineapple juice with fresh pineapple to avoid adding sweetener. What brings these flavors and the wine together is Grand Marnier. Triple Sec just doesn’t cut it. This blend needs to sit for at least 24 hours for the flavors to mature. I’m gonna be bold and say that this is the best sangria I’ve ever tasted. But maybe I don’t get out much.