Spiced Cranberry Tea Punch

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4   cups cold water
4   tea bags
2  cups water
2   cups white or red grape juice
2  cups cranberry juice cocktail
1/2  cup sugar
1/2  teaspoon ground cinnamon
1/4  teaspoon ground allspice
1/8  teaspoon ground cloves
1   lemon, sliced
1   orange, sliced
   Lemon and/or orange wedges

1. In a 4-quart Dutch oven bring the 4 cups cold water to boiling; remove from heat. Add tea bags. Let steep for 3 to 5 minutes. Discard tea bags. 

2. Stir in the 2 cups water, grape juice, cranberry juice cocktail, sugar, cinnamon, allspice, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. 

3. Add lemon and orange slices. Cover and chill about 4 hours. If desired, pour tea through a strainer into a serving pitcher or punch bowl before serving. Pour tea over ice cubes. Garnish each glass with lemon and/or orange wedges. Makes about 10 (8-ounce) servings.
Make-Ahead Tip: Up to 1 day ahead, prepare punch as directed. Strain and store in a glass jar or pitcher. Serve as directed.

Source:  Better Homes & Gardens
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