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.