Food & Cooking Recipes Drink Recipes Mulled White-Wine Sangria 3.3 (356) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Servings: 12 Punch is easier to prepare than individual cocktails -- especially when entertaining a crowd. Ingredients 1 cup water ½ cup honey, preferably orange-blossom Zest of 2 lemons, cut into long strips ¼ cup fresh lemon juice (from 2 lemons) 4 whole star anise 4 cinnamon sticks 12 whole cloves 2 bottles dry white wine, such as Sauvignon Blanc 1 cup orange Muscat, such as Essencia 1 Golden Delicious apple, cored, halved, and thinly sliced 1 Bartlett pear, cored, halved, and thinly sliced 2 lemons, preferably Meyer, thinly sliced crosswise 12 kumquats, thinly sliced crosswise Directions Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes. To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs. Print