Stir together sugar and 3/4 cup water in a large Dutch oven. Add lemon and orange slices and cinnamon sticks, squeezing fruit slices gently. Bring to a boil. Boil, stirring occasionally, 10 minutes or until syrup consistency.
Stir in pineapple and orange juices and wine; return to boil. Reduce heat; simmer 15 minutes.
Discard fruit and cinnamon sticks. Serve warm.
Note: To prepare up to 1 week ahead, cool mixture, and freeze in an airtight container. Cook over low heat, stirring occasionally, until thoroughly heated.
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