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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 15 |
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This recipe is from Annapolis, MD from Of Tide & Thyme a Jr. League cookbook from 2001. This would be perfect for a Holiday Open House. Be sure that lemons used have untreated surfaces, i. e. no pesticides on them. Submitter says will serve 15. Ingredients:
1 cup sugar |
4 cinnamon sticks |
3 lemon slices, 1/2 inch thick |
1/2 cup water |
2 cups pineapple juice |
2 cups orange juice |
6 cups red wine |
1/2 cup lemon juice |
1 1/2 cups dry sherry |
Directions:
1. Boil sugar, lemon slices, and cinnamon sticks in 1/2 cup water. Add the remaining ingredients and simmer until warm. Throw away lemon slices and cinnamon sticks before serving.
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