8 c. boiling water
4 regular size tea bags
1 stick cinnamon
1 1/4 c. sugar
4 c. cranberry juice cocktail
1/4 c. freshly squeezed lemon juice
cinnamon sticks (to serve)

In heavy large Dutch oven, pour boiling water over tea bags and cinnamon stick; steep 5 minutes. Remove tea bags and cinnamon stick. Add sugar; stir until dissolved. Stir in cranberry juice and lemon juice. Place over medium heat until mixture is heated through. Serve hot with cinnamon stick.

Yields about 12 cups.