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

      4 c  -Water

      2    Bottles (32 oz each) ginger

           -ale
      1 lb Dry ice -up to 2 lbs

  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