Instructions: 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 mixture. 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.

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