Courtesy of Wild Thymes

25 Servings

INGREDIENTS:

½ gallon Zinfandel
¼-cup brandy
1/8-cup Cointreau
½ quart orange juice
½ quart lemon juice
¼-cup superfine sugar
1-cup Original Cranberry Sauce or Cranberry Raspberry Sauce
8 ice cubes
½ quart chilled club soda
2 oranges, thinly sliced
2 lemons, thinly sliced

DIRECTIONS:

Thoroughly chill all ingredients. Put brandy, Cointreau and Cranberry sauce in food processor and mix until well combined.

Pour the wine and brandy mixture into a large punch bowl.

Stir orange and lemon juice with the sugar until sugar has dissolved.

Then add to bowl and stir to blend.

Add ice cubes and soda and garnish with fruit slices.