12 whole cloves
1 qt. cranberry juice
2 (3-inch) pieces of stick cinnamon
6 1/2 c. water
2/3 c. sugar
2 (6 oz.) cans frozen lemonade concentrate
Tie spices in cheesecloth. Place spices, cranberry juice and water in large saucepan. Bring to a boil over medium heat. Remove spices. Add sugar and stir until dissolved. Add lemonade and mix well. Reheat and serve hot. Garnish each serving with half an orange slice or a green cherry. Serves 24.