Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Cranberry juice cocktail
1 c Chopped candied ginger (1
-jar)
3 md Oranges
1 cn (12-oz) thawed frozen apple
-juice concentrate
1 cn (6-oz) thawed frozen
-limeade concentrate
2 c Seedless grapes
4 c -Water
2 Bottles (32 oz each) ginger
-ale
1 lb Dry ice -up to 2 lbs

A smoking cauldron of punch made with grapes and orange peel
masquerading as eyeballs and worms.

A SERIOUS CAUTION: never touch dry ice; use tongs to handle

In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied
ginger to a boil over high heat. Boil, uncovered, about 2 minutes,
set aside.

With a vegetable peeler, pare peel (colored part only) from oranges;
cut peel into thin 2-inch-long worms; or use an Oriental shredder to
make long shreds. Add orange peel to cranberry mixture. Cover and
chill at least 4 hours or as long as overnight.

Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in
cranberry-ginger mixture, the 3 cups cranberry juice, apple
concentrate, limeade, grapes and water. If made ahead, cover and
chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry
ice (DO NOT put small pieces in punch or cups); ice should smolder at
least 30 minutes. Ladle into cups. Add any remaining ice when
bubbling ceases.

Makes 5 quarts; allow about 1-1/2 cups for a serving. From: Earl
Shelsby

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