The rosé substitutes for a heavier red wine, giving this drink an airier quality, though you may be fooled by the bejeweled look added by the pomegranate juice.
Ingredients
- 2 oranges, sliced in ¼” half moons
- 1 cup pomegranate juice
- 2 bottles dry rosé wine
- 2 Tbsp sugar
- 12 cloves
- 3 whole star anise
- 2 cinnamon sticks
- 1 3-inch piece fresh ginger, cut into 9 slices
- ½ cup triple sec
- Cinnamon sticks for garnish, if desired
Directions
- In a Dutch oven or crock pot heat the orange slices, pomegranate juice, one cup of the wine, sugar, spices and ginger. Let simmer on low for 15 minutes.
- Add remaining wine and triple sec, and heat to 165°F.
- Serve with cinnamon sticks if desired.