Instructions: Trim and discard ends from oranges. Cut fruit crosswise into 1/4-inch-thick slices, discarding seeds. Put fruit in a 5- to 6-quart pan. Add pineapple juice, ginger, and sugar. Bring to a boil on high heat; cover and simmer on low heat to blend flavors, about 15 minutes.

Add dry white wine and Muscat wine; heat until steaming, about 5 minutes. Do not boil.

Keep punch warm over lowest heat; ladle into cups.

This recipe yields 12 servings.

Comments: For a nonalcoholic punch, omit wines and add 4 1/2 cups white grape juice.

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