Mulled Pineapple Wine Punch

Ingredients

• 2 tablespoons ginger fresh minced
• 375 ml muscat dessert wine such as moscato d'asti 
• 2  oranges rinsed
• 6 cups reconstituted pineapple juice refrigerated frozen canned
• 750 ml sauvignon blanc white wine dry white
• 0.3 cup sugar 

Equipment

• frying pan
• ladle

Directions

1. Trim and discard ends from oranges.
2. Cut fruit crosswise into 1/4-inch-thick slices, discarding seeds. Put fruit in a 5- to 6-quart pan.
3. 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.
4. Add dry white wine and Muscat wine; heat until steaming, about 5 minutes. Do not boil.
5. Keep punch warm over lowest heat; ladle into cups.