Mulled Pomegranate and Red Wine Punch

Photo: Yunhee Kim; Styling: Emma Star Jensen

If you're throwing a big holiday party and your stove is full, use a slow cooker to simmer up this tangy mulled wine. Set up the slow-cooker in the kitchen or on a dining table, and let guests serve themselves.

Yield: 7 1/2 cups (serving size: 1 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 0.0%
  • Protein: 0.7g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 32g
  • Fiber: 0.0g
  • Sodium: 17mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 qt. pomegranate juice
  • 1 bottle (750 ml.) fruity red wine, such as Zinfandel
  • 2 cinnamon sticks (each 2 1/2 in. long)
  • 6 cardamom pods
  • 1/4 cup honey

Preparation

  1. Stir all ingredients together in a 4- to 6-qt. slow-cooker; cover. Cook until very hot, about 1 hour on high or 2 hours on low; once hot, keep warm on low heat up to 4 hours.
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