In a 4-1/2- or 5-quart Dutch oven (or use a 5-quart electric slow crockery cooker), combine tea, cranberry juice, apple cider or juice, orange juice, lemon juice, and sugar. Tie the 6 inches stick cinnamon and the 12 cloves in a double thickness of 100-percent cotton cheesecloth. Add to juice mixture.
Bring juice mixture to boiling, stirring with a wooden spoon to dissolve sugar; reduce heat. Cover and simmer for 30 minutes. (Or cover crockery cooker; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.) Remove and discard spice bag.
To serve, ladle into a heatproof punch bowl. If desired, garnish with apple slices and/or cinnamon sticks.