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Cardinal Punch

  • 4 pounds sugar
  • 1 dozen oranges
  • 5 quarts water
  • 6 lemons
Dissolve the sugar in water, infuse the grated rind of 2 oranges for about one hour, add the juice of the oranges and lemons. Strain and freeze. When frozen add 1 1/2 pints port wine, 1/2 pint brandy, and little burnt sugar and red coloring. Then fold in a meringue paste consisting of the whites of 6 eggs beaten firmly with one pound of powdered sugar. Serve in punch glasses. This make 2 gallons of punch.
Submitted by Cassyjean - Torrington, CT Jun 8, 2009 4 min 60 min 64 min

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