Danish Cardinal Punch

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Preliminary work: 20 minutes (without extraction time)
Preparation time: 10 minutes
Servings: 8

3 oranges
grated zest of 1 orange
2 slices of pineapple
1 pinch. cinnamon
2 tbsp. sugar
1 bottle of white wine (semi-dry)
1 bottle of  red burgundy

In addition:
fruit for garnish

Put the wine in the fridge.

Wash the oranges, peel them and cut them into thin slices and put them in a punch bowl.

Cut the pineapple into small pieces and place them in the bowl with the grated orange peel, cinnamon, sugar and half of white wine.

Cover the bowl and let it soak in the fridge for a day.

Pour the drink through a coffee filter and add the rest of the white wine and the burgundy.

Stir the punch and serve it cold. Optionally, you put an ice block in the bowl, if you have not had time to cool the wine.

To serve, put some sliced of fresh fruit (oranges, apples, pears) in each glass before the punch is poured in.

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