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 in 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.