1 tsp. whole cloves
3 (3 inch) sticks cinnamon, broken
1 (48 oz.) cranberry juice cocktail
1 (48 oz.) apple juice
1 (6 oz.) can frozen lemonade concentrate, thawed & undiluted
2/3 c. water
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 (33.8 oz.) gingerale
Apple wedges, if desired for garnish

Tie cloves and cinnamon sticks in cheesecloth bag; set aside.

Combine cranberry juice, next 6 ingredients and spice bag in a Dutch oven; bring to boil. Cover, reduce heat and simmer 20 minutes. Uncover and simmer an additional 20 minutes.

Discard spice bag. Add gingerale and cook until hot. Yields 17 cups.