Mulled Pineapple Wine Punch
Notes: For a nonalcoholic punch, omit wines and add 4 1/2 cups white grape juice.
How to Make It
Step 1
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.
Step 2
2
Add dry white wine and Muscat wine; heat until steaming, about 5 minutes. Do not boil.
Step 3
3
Keep punch warm over lowest heat; ladle into cups.
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
Step 1
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.
Step 2
2
Add dry white wine and Muscat wine; heat until steaming, about 5 minutes. Do not boil.
Step 3
3
Keep punch warm over lowest heat; ladle into cups.
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