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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