HOT SPICED CRANBERRY PUNCH

2 lemons, thickly sliced
24 whole cloves
6 cups cranberry juice cocktail
2 cups lemonade, fresh or made from frozen concentrate
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup sugar or honey
12 cinnamon sticks (optional)

Stud the lemon slices with the whole cloves to float on the top of the punch.

In a large enameled or nonreactive pot, combine the cranberry juice, lemonade, cloves, ground cinnamon, allspice, honey, and cinnamon sticks, if you are using them, and simmer the punch over low heat for 15 minutes.

Serve in a 2- to 3-quart punch bowl, or keep the punch warm in a deep chafing dish or an electric cooking pot.

Offer the cinnamon sticks as swirlers, if desired.

Makes 2 quarts of punch
Source: Time-Life Old-Fashioned Christmas Cookbook by Time-Life Books