Mulled Pineapple Wine Punch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For a nonalcoholic punch, omit wines and add 4 1/2 cups white grape juice. Ingredients:
2 oranges (1/2 lb. each), rinsed |
6 cups refrigerated, canned, or frozen reconstituted pineapple juice |
2 tablespoons minced fresh ginger |
1/4 cup sugar |
1 bottle (750 ml.) dry white wine such as fumé blanc or sauvignon blanc |
1 bottle (375 ml.) muscat dessert wine such as moscato d'asti, moscato canelli, essencia, or electra |
Directions:
1. Trim and discard ends from oranges. Cut fruit crosswise into 1/4-inch-thick slices, discarding seeds. Put fruit in a 5- to 6-quart pan. Add pineapple juice, ginger, and sugar. Bring to a boil on high heat; cover and simmer on low heat to blend flavors, about 15 minutes.
2. Add dry white wine and Muscat wine; heat until steaming, about 5 minutes. Do not boil.
3. Keep punch warm over lowest heat; ladle into cups.
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