10 whole allspice
5 whole cloves
1 (2") stick cinnamon
4 lemon slices
2 c. water
4 reg. tea bags
3 c. apple cider
1 1/2 c. cranberry juice cocktail

Tie allspice, cloves and cinnamon in a cheese cloth bag. Place spice bag, lemon slices and water in a Dutch oven and bring to a boil. Cover. Reduce heat and simmer 10 minutes. Remove from heat. Add tea bags; cover and steep 5 minutes. Discard tea bags and lemon slices. Add apple cider and cranberry juice to spiced tea and heat thoroughly. Serve hot. Yields 1 1/2 quarts.