Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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