Mulled Pineapple Wine Punch

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

Yield:

Makes 12 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

December 2000
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