Mulled Apple Champagne Punch

Ingredients

• 12 fluid ounce apple juice concentrate frozen thawed canned
• 3 quarts chablis wine 
• 750 milliliter champagne dry chilled
• 4 ounce maraschino cherries drained
• 1  cranberry-orange relish sliced into rounds
• 1 tablespoon orange zest grated
• 8 ounce pineapple chunks canned
• 3 tablespoons pumpkin pie spice 

Equipment

• bowl
• sauce pan

Directions

1. In a saucepan, combine pumpkin pie spice and orange zest to apple juice concentrate. Bring to a boil and simmer 10 minutes.
2. Remove from heat. In a large pitcher, combine spiced apple juice concentrate and white wine. Chill in refrigerator overnight.
3. Strain the wine mixture through a coffee filter, being careful not to disturb the spices which have settled to the bottom of the pitcher.
4. Just before serving, slide in the ice ring. Slowly pour the champagne down the side of the bowl to retain as much carbonization as possible.
5. To make Ice Ring: In a ring shaped mold, combine pineapple chunks, orange slices and maraschino cherries.
6. Pour in just enough water to hold the fruit together in the ring. freeze overnight.