To make sangria mix, combine wine, fruit, and sugar in a medium saucepan over high heat; bring just to a simmer, reduce heat to low, and simmer 15 minutes.
Remove from heat and strain immediately, pressing fruit with a large spoon to remove juice. Whisk in cinnamon until blended and set aside to cool. Stir in TABASCO® Habanero Sauce. Pour into a 1-quart pitcher and chill.
For each serving of sangria, fill a 12-ounce glass with ice and add sangria mix, brandy, Cointreau, and wine. Place shaker cup over top and shake to mix thoroughly. Garnish with orange lemon slices.
Recipe By: Chef Jason R Gronlund