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
- 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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