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 Happy Halloween from coolesmag.com | | |
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| Ingredients : |
| 2 Gallon red fruit punch, 6 surgical gloves, lot twist ties. |
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| Preparation : |
| Fill a glove with the fruit punch. Twist the wrist portion of the glove then wrap tightly with a twist tie. Freeze over night.Use orange, cranberry, or grapefruit juices as substitutes. When ready to serve cut small holes in the gloves with a scissors and float the "hands" in your favorite punch bowl. |
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| Ingredients : |
| 4 cups cranberry juice cocktail, divided 1 cup chopped candied ginger, 3 medium oranges, 1 (12-ounce) container frozen apple juice concentrate(thawed), 1 (6-ounce) container frozen limeade(concentrate, thawed), 2 cups seedless grapes, 4 cups water, 2 (32-ounce) bottles ginger ale, 1 to 2 pounds dry ice (CAUTION: never touch dry ice; use tongs to handle). |
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| Preparation : |
| In a 2-quart saucepan, 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/ginger 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 remaining 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 of dry ice 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 per serving. |
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