Ingredients:
4 cups cranberry juice
1 cup chopped, candied ginger
3 oranges
12 oz frozen apple juice concentrate
6 oz frozen limeade concentrate
2 cups grapes
4 cups water
1/2 gal ginger ale
Category:
Type:
Recipe:
Step 1.
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.
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Step 2.
With a vegetable peeler, pare peel (colored part only) from oranges: cut peel into thin 2 in long worms: or use an oriental shredder to make long shreds. Add orange peel to cranberry mixture (Step 1.). Cover and chill at least 4 hours or as long as overnight.
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Step 3.
Juice oranges: put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture (Step 2.), the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours.
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Step 4.
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.
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Step 5.
Ladle into cups. Add any remaining ice when bubbling ceases.
Served in: Punch Bowl