Fruited Champagne Punch

Recipe from Oxmoor House

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  • 6 (16-ounce) cans pitted dark sweet cherries, undrained
  • 3 (12-ounce) cans pineapple juice
  • 1 1/2 cups brandy
  • 1 1/4 cups lemon juice
  • 6 (25.4-ounce) bottles champagne, chilled


  1. Drain cherries, reserving 2 tablespoons liquid. Combine cherries, pineapple juice, brandy, lemon juice, and reserved cherry liquid in a large punch bowl. Chill thoroughly. To serve, gradually add champagne to punch (do not stir). Serve immediately.
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