Anyway, take a big bowl (make sure it's clean as you haven't used it in quite a while; if you have a transparent one, it's even better, because it will look pretty) and put the following things in it:

• 2 oranges, cut in wedges
• 2 lemons, cut in wedges
• 3 apples (preferably Granny Smith, if you can find some decent ones, but essentially, something a bit tart), sliced
• 1/3 cup of pomegranate seeds (at the very least)
• 1 cup of orange juice
• 1 cup of pomegranate juice
• 1/4 cup of pomegranate syrup (although you can probably substitute strawberry syrup, for instance, given that pomegranate syrup barely tastes like pomegranate — because it is not made out of pomegranates... but if you make your own grenadine out of the fruits, sure, fire ahead)
• 1 bottle of red wine (don't be too cheap with that red wine ; you do not need to spend big bucks, but don't spoil everything with a Charles Shaw or an Arrogant Bastard... oh, and pick up a bottle of something hearty enough to survive through the other flavors, like a Merlot, a Shiraz or maybe, maybe, a Sangiovese^[1])
• 1/4 cup of Cointreau. Not Triple-Sec, Cointreau. Believe me.

Throw in one or two sticks of cinnamon, and refrigerate overnight.

Voilà!

If you want to make an alcohol-free version, replace the bottle of red wine with a bottle of red grape juice, and the Cointreau with some grapefruit juice. (You already have orange juice in there, remember?)

Now if only someone could tell me if when remove the chicken from the pan before putting the carrots in and at what point I add the lemongrass, that would be most helpful.