2 oranges, thinly sliced
2 lemons, thinly sliced
1/2 c. light corn syrup
1-2 c. brandy
2 4/5 qt. bottles of champagne
2 (12 oz.) cans frozen cranberry juice

Combine in a covered jar. Mellow in refrigerator for several days. When ready to make punch, strain and pour into punch bowl. Discard rinds. Add champagne and juice. Add ice.