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RED VELVET PUNCH




Source of Recipe


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8 c. cranberry juice cocktail
2 c. brandy
2 fifths chilled champagne
1 (6 oz.) can each of thawed
frozen orange juice,
pineapple juice, and
lemon-juice concentrates

Mix cranberry juice cocktail, orange juice, pineapple
juice, lemon juice and brandy in a large punch bowl over block
of ice. Just before serving, add chilled champagne. Garnish
with slices of lemon or lime. Makes 25 cups, allowing 3 cups
per guest. For non-alcoholic punch, substitute 2 quarts ginger
ale for champagne and 2 cups grape juice for brandy.