Dad’s Champagne Punch

Dad’s Champagne Punch, adapted from Joan Nathan’s Jewish Holiday Cookbook

2 20-ounce cans pineapple chunks, juice reserved
2 bottles Chablis, chilled
2 bottles champagne, chilled

1. Six hours before serving, marinate the pineapple chunks and pineapple juice in the Chablis.
2. Just before serving, stir in the champagne.

Yield: 20 servings

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