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|*||Exported from MasterCook *|
|EERIE WITCH'S BREW|
|Serving Size : 1 Preparation Time :0:00|
|Categories : Beverages Fruits|
|Amount||Measure||Ingredient -- Preparation Method|
|4||c||Cranberry juice cocktail|
|1||c||Chopped candied ginger (1
|1||cn||(12-oz) thawed frozen apple
|1||cn||(6-oz) thawed frozen
|2||Bottles (32 oz each) ginger
|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