Keep this crimson-hued beverage warm in a slow cooker on the kitchen counter, and set out a stack of paper cups and a ladle for guests to help themselves. Substitute cranberry juice for pomegranate juice, if you prefer.
Cooking Light OCTOBER 2006
Combine the first 5 ingredients in a large stockpot over medium-high heat; bring to a boil. Reduce heat to low. Add the vanilla bean; cover and simmer 15 minutes. Remove from heat; let stand at room temperature for 1 hour or up to 4 hours. Discard solids. Stir in pomegranate juice. Reheat over medium heat until warm.
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