Mulled Pineapple Wine Punch

Mulled Pineapple Wine Punch

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

Sunset DECEMBER 2000

  • Yield: Makes 12 servings


  • 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. 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.

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

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Mulled Pineapple Wine Punch recipe