Ingredients
1 (2 1/2 inch long) cinnamon stick
5 whole cloves
32 oz pomegranate juice
4 cups white grape juice
1/2 cup pineapple juice
(garnish with pineapple chunks)
Preparation
Cook cinnamon stick and cloves in a Dutch oven over med heat, stirring constantly, 2-3 min or until cinnamon is fragrant. Gradually stir in juices. Bring to a boil over med-high heat; reduce heat to med-low, and simmer 15 min. Pour mixture through a wire-mesh strainer into a heat-proof pitcher and discard solids.
