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Yield 12 cups


  • 1 1/2 cups sugar
  • 3/4 cup water
  • 2 lemons, thinly sliced
  • 3 oranges, thinly sliced
  • 6 (2-inch) cinnamon sticks
  • 1 quart pineapple juice
  • 1 quart orange juice
  • 3 cups dry white wine

How to Make It

  1. 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.

  2. Stir in pineapple and orange juices and wine; return to boil. Reduce heat; simmer 15 minutes.

  3. Discard fruit and cinnamon sticks. Serve warm.

  4. 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.