Ingredients
* 3 cup(s) pomegranate juice
* 1 1/2 cup(s) apple cider
* 1/4 cup(s) sugar
* 1/2 teaspoon(s) allspice berries
* 4 stick(s) (3 inches each) cinnamon
* 1/2 teaspoon(s) whole black peppercorns
* 1 orange, sliced into rounds
* 16 kumquats, sliced into 1/4-inch rounds
* 1/2 cup(s) apple brandy (optional)
Directions
1. 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
