- 4 pomegranates
- Juice of 3 limes
- 1 tablespoon brown sugar
- 7 ounces aged rum
- 10 pieces star anise
- 2 cinnamon sticks
- 1 teaspoon mulling spices, or any combination of whole allspice, cloves, cardamom pods and dried or fresh orange peel
- 4 dried figs, sliced
- 1 bottle fruity red wine
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
443 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 63 grams carbohydrates; 12 grams dietary fiber; 42 grams sugars; 5 grams protein; 15 milligrams sodium
5 to 7 servings
- Roll the pomegranates on a countertop to soften. Halve them crosswise and hold them, cut side down, over a medium saucepan, hitting the backsides until all the seeds have been released. Add the lime juice, brown sugar, rum, 10 pieces of star anise, cinnamon, mulling spices and 3 of the sliced figs. Bring to a boil and simmer 7 minutes. Add the wine and let it rest, covered, 10 minutes. Serve warm, strained or not, in small mugs garnished with a fig slice and a piece of star anise.