Red Velvet Punch

8 cups cranberry juice cocktail
1 (6 ounce) can frozen orange juice concentrate, thawed
1 (6 ounce) can frozen pineapple juice concentrate, thawed
1 (6 ounce) can frozen lemon juice concentrate, thawed
2 cups brandy
2 fifths chilled champagne

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.

Keywords: red velvet punch recipe | cooking for a crowd punch recipes