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Ingredients
- 1 Bottle of Red Wine (low-mid range Zinfindels and Cabs work well)
- 2 cups pomegranate juice
- 1/4 cup honey
- 1 Cinnamon Stick (Mexican cinnamon is particularly nice)
- 1 teaspoon whole clove
Method
- Combine all of the ingredients in a large heavy pot, like a dutch oven, or your crock-pot.
- Stir well to dissolve the honey, slowly warm over low heat, without boiling.
- Keep it barely hot all day, topping up with more wine, juice, and honey, for guests, or down it in one go. No Judgement.
- Serve in mugs or thick, heat-safe glass, with a big plate of gingersnaps.
