2 quarts black cherry juice 3 (3") sticks cinnamon 6 whole cloves 2 (6 ounce) cans pineapple juice 1 (6") piece of ginger, peeled and sliced 2/3 cup sugar 1 (750 milliliter) bottle Cabernet Sauvignon 1/3 cup lime juice
Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Stir in wine and lime juice; heat thoroughly, but do not boil. Transfer mixture to a heatproof punch bowl, if desired. Discard whole spices. Serve warm. Yield: 13 cups.
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