4 cups cranberry juice
4 cups apple juice
1 cup chopped candied ginger
2 large bottles ginger ale
2 cups grapes
In your "cauldron," bring one cup of cranberry juice and candied ginger to the boil over
a high heat. Boil, uncovered, for about two minutes and set aside.
With a vegetable peeler, peel the zest from the
oranges and cut the peel into thin 2-inch-long worms. Add the peel to the cranberry
Cover and chill for at least four hours or overnight.
Juice the oranges and put juice into a large pan or
heavy bowl. Sir in the cranberry-ginger mix, the remaining 3 cups of cranberry juice,
apple juice and grapes. Cover and chill for up to two hours.