| 1 | A smoking cauldron of punch made with grapes and orange peel masquerading as eyeballs and worms. |
| 2 | 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. |
| 3 | Boil, uncovered, about 2 minutes, set aside. |
| 4 | 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. |
| 5 | Add orange peel to cranberry mixture. |
| 6 | Cover and chill at least 4 hours or as long as overnight. |
| 7 | Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. |
| 8 | Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. |
| 9 | If made ahead, cover and chill up to 2 hours. |
| 10 | 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. |
| 11 | Ladle into cups. |
| 12 | Add any remaining ice when bubbling ceases. |
| 13 | Makes 5 quarts; allow about 1-?cups for a serving |
