1 qt. cold water
1/3 c. loose tea or 15 teabags
3/4 c. sugar
2 qts. cranberry juice cocktail
4 (6 oz.) cans frozen orange juice, thawed
1/4 c. lemon juice
2 qts. water
1 (28 oz.) bottle ginger ale
Lemon slices
Red and green candied cherries

Bring 1 quart cold water to full rolling boil; remove from heat; add tea all at once. Let stand 5 minutes. Strain into punch bowl. Add sugar and stir until dissolved. Cool at room temperature. Add juices and water. Refrigerate. When ready to serve, add ginger ale and ice. Garnish with lemon slices topped with sliced red and green candied cherries. Makes about 50 punch-cup servings.