| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Beverages, Fruits | 1 | Servings | |
INGREDIENTS
| 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 Water |
| 2 | Bottles (32 oz each) ginger ale | |
| 1 | lb | Dry ice -up to 2 lbs |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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