4 cups Cranberry Juice
     1 cup Candied Ginger
     3 whole Orange
     12 ounces Frozen Apple Juice Concentrate
     6 ounces Frozen Limeade Concentrate
     2 cups Seedless Grapes
     4 cups Water
     2 liters Ginger Ale

In 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, peel colored part of orange, peeling into thin 2" long worms. Add orange peel to cranberry mixture. Cover and chill 4 hours or overnight. Juice oranges: put juice in a 6 to 8 quart heavy bowl. Stir in cranberry-ginger mixture, the 3 remaining 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 just before serving. Ladle into punch glasses to serve, being extremely careful not to give any dry ice to any guest.