Two highly rated punch recipes from Food Network are Dragon's Blood Punch from Sandra Lee and Fruit Punch from Paula Deen. Both recipes make 20 servings of punch.
To make the Dragon's Blood Punch, combine a 46-ounce can of red punch, such as Hawaiian Punch, a 46-ounce can of apple juice, a 48-ounce bottle of cranberry juice and a 2-liter bottle of ginger ale in a large bowl with ice. To make an alcoholic version of the Dragon's Blood Punch, add 4 cups of berry flavored vodka and 1/2 cup of orange liquor. To make this recipe a bit more spooky, consider using dry ice for a foggy effect.
To make Paula Deen's fruit punch, combine two 6-ounce cans of orange juice concentrate, two 6-ounce cans of frozen lemonade and a 48-ounce can of pineapple juice. In a heavy saucepan, bring 3 cups of water and 3 cups of sugar to a boil until the sugar dissolves, and then allow it to cool before adding it to the fruit juice mixture.
Take 2 pints of whole hulled strawberries into a ring mold, and then fill the mold with fruit juice. Freeze it completely, and refrigerate the rest of the juice. Before serving the punch, pour the juice into a punch bowl, and add a liter of lemon-lime soda, such as Sprite. Float the ice ring on top of the punch to keep it cool.