Red Velvet Punch - cooking recipe

Ingredients

1 (12 oz.) can frozen cranberry juice concentrate, thawed and diluted
1 (7.5 oz.) bottle frozen lemon juice, thawed
1 (6 oz.) frozen orange juice, thawed and diluted
1 (6 oz.) can pineapple juice, thawed and diluted
2 c. brandy
2 (750 ml.) bottles champagne, chilled

Preparation

Combine first 5 ingredients, stirring until blended.
Chill mixture.
To serve, pour mixture into punch bowl and add champagne.
Add ice ring.
Yield: 5 quarts.