INGREDIENTS

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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