Directions

• In a Dutch oven or large kettle, combine cranberries and 1 qt. water.
• Cook over medium heat until the berries pop, about 15 minutes.
• Remove from the heat. Strain through a fine strainer, pressing
• mixture with a spoon; discard skins. Return cranberry pulp and juice
• to the pan.
• Stir in the sugar, juices, red-hots and remaining water. Place cloves
• on a double thickness of cheesecloth. Bring up corners of cloth and
• tie with kitchen string to form a bag; add to juice mixture. Bring
• to a boil; cook and stir until sugar and red-hots are dissolved.
• Remove from the heat. Strain through a fine mesh sieve or
• cheesecloth. Discard spice bag. Serve drink warm or cold. Yield: 3
• quarts.