Prep 10 mins
Cook 20 mins
This just looked really interesting and I wanted to save the recipe. This is from a November 2004 issue of Country Living. Can be served either hot or as pamegranate-champagne cocktails.
- 3 cups pomegranate juice
- 1 1⁄2 cups apple cider
- 1⁄4 cup sugar
- 1⁄2 teaspoon allspice berry
- 4 cinnamon sticks, each about 3 inches long
- 1⁄2 teaspoon whole black peppercorn
- 1 orange, sliced into rounds
- 16 kumquats, sliced into 1/4 inch thick rounds
- 1⁄2 cup apple brandy (optional)
- Combine all ingredients except half of te kumquats and the brandy in a medium sauce pan over medium-high heat. Bring to a boil.
- Reduce heat to low and simmer for 20 minutes. Remove from heat and add the brandy if you choose. Mixture can be cooled and refrigerated at this point.
- For hot pomegranate-apple cider, reheat the spiced pomegranate mixture and divide among four mugs. Add remaining kumquat slices to each of the mugs. Serve hot.
- For pomegranate-champagne cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture between four champagne flutes. Add four ounces of chilled champagne to each glass and serve immediately.
The hot cider version was just the ticket for the cold, damp weekend! I will definitely be making this again, especially for the holidays, and can't wait to share it with guests. Thanks for posting, Kim!