Hot Holiday Punch

Makes 14 servings

16 cups water, divided 5 cups cranberries, fresh or frozen, plus extra for garnish 2 ½ cups granulated sugar ½ cup red hots cinnamon candies 3 tablespoons fresh lemon juice 12 whole cloves 3 cinnamon sticks 1 lemon, sliced Cheesecloth Preparation time: 20 minutes Cooking time: 15 minutes Total time: 35 minutes Difficulty: Easy 1. In a large saucepan, set over medium-high heat, bring 1 quart of water and cranberries to a boil. Reduce heat, cover and simmer for 8 to 10 minutes or until the cranberries begin to pop.

Drain, reserving liquid and cranberries. Put cranberries through a fine mesh strainer or food mill. Set aside.

2. In a Dutch oven or large pot, combine sugar, red-hots, lemon juice, cranberry liquid and cranberry pulp, and remaining 3 quarts of water.

3. Place cloves and cinnamon sticks in a double thickness of cheesecloth. Tie with string to form a bag; add to pan with the punch. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag.

Strain juice through a fine mesh strainer. Serve hot with lemon slices and cranberries.