Mulled Pineapple Wine Punch
NOTES: For a nonalcoholic punch, omit wines and add 4 1/2 cups white grape juice.
MAKES: 12 servings

2 oranges (1/2 lb. each), rinsed
6 cups refrigerated, canned, or frozen reconstituted pineapple juice
2 tablespoons minced fresh ginger
1 bottle (750 ml.) dry white wine such as Fume Blanc or Sauvignon Blanc
1/4 cup sugar
1 bottle (375 ml.) Muscat dessert wine such as Moscato d'Asti, Moscato Canelli, Essencia, or Electra

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.

Add dry white wine and Muscat wine; heat until steaming, about 5 minutes. Do not boil.

Keep punch warm over lowest heat; ladle into cups.

Per serving: 185 cal., 0.5% (0.9 cal.) from fat; 0.8 g protein; 0.1 g fat (0 g sat.); 28 g carbo (0.7 g fiber); 7.4 mg sodium; 0 mg chol.