3 cups pomegranate juice
1 1/2 cups apple cider
1/4 cup sugar
1/2 teaspoon allspice berries
4 3-inch cinnamon sticks
1/2 teaspoon whole black peppercorns
1 orange, sliced into rounds
16 kumquats, sliced into
1/2 cup apple brandy (optional)
Combine all ingredients except half of the kumquats and the brandy in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
Remove from heat and stir in brandy, if desired.
For hot pomegranate-apple cider, reheat the spiced pomegranate mixture and divide among four mugs. Add remaining kumquat slices. Serve hot.
For pomegranate-champagne cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture between four champagne flutes. Add 4 ounces of chilled champagne to each glass and serve immediately.