Pomegranate and ginger seems like a peculiar combination, but it actually works very, very well. If you’re a day of mulled wine during the chilly months, this is a recipe you and your friends are going to absolutely love tucking into on a cold winter night.
- 3 cups pomegranate juice
- 3 cups water
- 2 cups apple cider or apple juice
- 1 1/2 cups dry red wine
- 1/2 cup sugar
- 2 2-inch pieces fresh ginger, peeled
- 3 inches stick cinnamon
- 3 herbal tea bags, such as red zinger, or regular tea bags
Combine pomegranate juice, water, apple cider, wine, sugar, ginger, and cinnamon in a 5 to 6-quart slow cooker. Cover and cook on a low-heat for 5 hours or on a high-heat setting for 3 hours. Turn off cooker and add the tea bags. Allow the mixture to stand for 2 minute and remove the teabags.
Top tip: Do not leave the teabags in the mixture for any longer than 2 minutes as doing so will give the mixture a bitter taste.