|Source: Lenore Mastracci (1986)|
|Prep time: 24 1⁄4 hours|
After draining fruit cut into bite-size pieces. Cover with half of the bottle of brandy. Marinate this for 12 to 24 hours. An hour before serving, put fruit and brandy mixture in punch bowl. Add the gallon of wine, the champagne and club soda and remaining brandy. As the punch is used down to 1/3 or less, add more wine.
Great for holiday parties!