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Mulled Pineapple Wine Punch

Yield Makes 12 servings
Notes: For a nonalcoholic punch, omit wines and add 4 1/2 cups white grape juice.


  • 2 oranges (1/2 lb. each), rinsed
  • 6 cups refrigerated, canned, or frozen reconstituted pineapple juice
  • 2 tablespoons minced fresh ginger
  • 1/4 cup sugar
  • 1 bottle (750 ml.) dry white wine such as Fumé Blanc or Sauvignon Blanc
  • 1 bottle (375 ml.) Muscat dessert wine such as Moscato d'Asti, Moscato Canelli, Essencia, or Electra

Nutrition Information

  • calories 185
  • caloriesfromfat 0.5 %
  • protein 0.8 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 28 g
  • fiber 0.7 g
  • sodium 7.4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Trim and discard ends from oranges. Cut fruit crosswise into 1/4-inch-thick slices, discarding seeds. Put fruit in a 5- to 6-quart pan. Add pineapple juice, ginger, and sugar. Bring to a boil on high heat; cover and simmer on low heat to blend flavors, about 15 minutes.

  2. Add dry white wine and Muscat wine; heat until steaming, about 5 minutes. Do not boil.

  3. Keep punch warm over lowest heat; ladle into cups.