2 c. pineapple juice
1 c. water
1 c. packed brown sugar
Peel of 2 oranges cut into 1/4 inch strips
1/2 c. orange juice
6 whole cloves
4 inch cinnamon stick
3 whole allspice
1/2 tsp. salt
1 bottle dry red wine

Heat pineapple juice, water, brown sugar, orange peel, orange juice, cloves, cinnamon stick, allspice and salt to boiling in 4 quart Dutch oven, stirring occasionally; reduce heat. Simmer uncovered 15 minutes. Remove spices and orange peel; stir in wine. Heat just until hot (do not boil). Serve in mugs or heat-proof glasses garnished with orange slice and cinnamon stick, if desired.

Note: Hot spiced wine can be covered and refrigerated no longer than one week. Just before serving, heat just until hot (do not boil).