Categories: Beverages, Fruits 
      Yield: 1 servings 
  
      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