Mulled Pineapple Wine Punch

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

Yield: Makes 12 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 0.5%
  • Protein: 0.8g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 28g
  • Fiber: 0.7g
  • Sodium: 7.4mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 2. Add dry white wine and Muscat wine; heat until steaming, about 5 minutes. Do not boil.
  3. 3. Keep punch warm over lowest heat; ladle into cups.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mulled Pineapple Wine Punch Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy