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1. In a 6- to 8-quart Dutch oven, combine tea, cranberry juice, apple cider, orange juice, sugar, and lemon juice. For spice bag, place cinnamon and cloves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring the corners of the cheesecloth together and tie with clean string. Add spice bag to juice mixture.
2. Bring mixture to boiling, stirring with a wooden spoon to dissolve sugar; reduce heat. Cover and simmer for 30 minutes. Remove and discard spice bag.
3. To serve, ladle the wassail into a heatproof punch bowl. If desired, garnish with apple slices. Makes about 22 (8-ounce) servings