12 cups

Recipe from

Southern Living


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


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.

November 1999
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