Ingredients
4 cups cranberry juice cocktail
1 cup candied ginger, chopped
3 oranges
12 oz apple juice concentrate, thawed frozen
6 oz limeade concentrate, thawed frozen
2 cups seedless grapes
4 cups water
32 oz ginger ale
2 lb dry ice
Preparation
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.
