Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
