Wedding Punch - cooking recipe

Ingredients

2 small oranges, sliced and seeded
1 (6 oz.) jar maraschino cherries
1 (33.8 oz.) bottle ginger ale
1 (12 oz.) can frozen orange juice concentrate, diluted
1 (46 oz.) can pineapple juice
1/2 c. lime juice
3/4 c. sugar
1 (28 oz.) bottle tonic water, chilled
2 (25.4 oz.) bottles champagne or 2 (33.8 oz.) bottles ginger ale, chilled

Preparation

Cut orange slices in half.
Line bottom of a 6 1/2-cup ring mold with half of orange slices and cherries.
Pour in a thin layer of ginger ale and freeze until firm. Arrange remaining orange slices and cherries alongside of ring mold and pour in another thin layer of ginger ale. Freeze until firm.
Pour in remainder of bottle of ginger ale and freeze until firm.