Cooking for a Crowd Recipes
Red Velvet Punch
Yield: 25 cups, allowing 3 cups per guest
Ingredients
- 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
Instructions
- 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.
Notes
For non-alcoholic punch, substitute 2 quarts ginger ale for champagne and 2 cups grape juice for brandy.