Recipes Fall Wine Punch Be the first to rate & review! Cocktail Party Recipes By Gary & Mardee Haidin Regan Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 15 to 20 - Ingredients Sugared Grapes 2 pounds red and white seedless grapes, cut into 20 to 25 clusters Sugared Grapes 3 egg whites, lightly beaten Sugared Grapes Sugar Punch 1/4 cup sugar Punch 1/4 cup cold water Punch 2 bottles dry red Zinfandel Punch 1 bottle blush Zinfandel Punch 1/2 cup (4 ounces) sweet vermouth Punch 1/4 cup (2 ounces) dry vermouth Punch 1 cup (8 ounces) peach brandy Punch 1 cup (8 ounces) Bacardi Limon Punch 1 cup (8 ounces) cranberry juice Garnish 1 block of ice Garnish 4 cups thinly sliced fruit, such as peaches, pears and red apples Garnish Seltzer, for serving (optional) Directions Line a large baking sheet with wax paper. Holding each grape cluster by its stem, dip it in the beaten egg whites and sprinkle with sugar. Arrange the clusters, without touching, on the baking sheet and freeze until solid (or for up to 1 week). In a large bowl, combine all of the ingredients and mix very well. Refrigerate overnight. Pour the punch into a chilled punch bowl. Add the ice block and scatter the sliced fruit on top. Hang the sugared grapes around the edge of the bowl. Serve the punch in cups with a splash of seltzer and a cluster of grapes in each cup. Rate it Print