Ingredient:
1 cinnamon stick (3 inch)
5 whole cloves
5 thin slices fresh gingerroot
2 bottles (16 oz each) refrigerated 100% pomegranate juice
4 cups white grape juice
1/2 cup pineapple juice
Pineapple chunks, if desired
Orange peel twists, if desired
Method:
In 3-quart saucepan or Dutch oven, cook cinnamon stick, cloves and ginger over medium heat 2 to 3 minutes, stirring constantly, until cinnamon is fragrant.
Gradually stir in juices. Heat to boiling over medium-high heat; reduce heat to medium-low. Simmer uncovered 15 minutes.
Press mixture through fine-mesh strainer into heatproof pitcher; discard spices. Serve warm. Garnish with pineapple and orange twists.
1 cinnamon stick (3 inch)
5 whole cloves
5 thin slices fresh gingerroot
2 bottles (16 oz each) refrigerated 100% pomegranate juice
4 cups white grape juice
1/2 cup pineapple juice
Pineapple chunks, if desired
Orange peel twists, if desired
Method:
In 3-quart saucepan or Dutch oven, cook cinnamon stick, cloves and ginger over medium heat 2 to 3 minutes, stirring constantly, until cinnamon is fragrant.
Gradually stir in juices. Heat to boiling over medium-high heat; reduce heat to medium-low. Simmer uncovered 15 minutes.
Press mixture through fine-mesh strainer into heatproof pitcher; discard spices. Serve warm. Garnish with pineapple and orange twists.
