Spanish Sangria Recipe

1 (25.4 oz) bottle Burgundy or other dry red wine
1/4 c. brandy
2 tbsp Cointreau of other orange-flavored liqueur
3 c. red Hawaiian punch
3 oranges, thinly sliced
2 lemons, thinly sliced
2 bananas, sliced

Combine first 4 ingredients in a 3 quart pitcher; mix well. Add fruit, stirring gently. Cover; refrigerate at least 4 hours before serving. Serve over ice.