1/3 c. loose tea or 15 tea bags
3/4 c. sugar
2 qt. cranberry juice cocktail
4 cans (6 oz. each) frozen orange juice concentrate, thawed
1/4 c. lemon juice
1 bottle (28 oz.) ginger ale
Lemon slices

Bring 1 quart cold water to full rolling boil. Remove from heat and at once add tea. Let stand 5 minutes, then strain into punch bowl. Add sugar and stir until dissolved. Cool at room temperature. Add juices and 2 quarts water. Can be refrigerated at this point. When ready to serve, add ginger ale and garnish with lemon slices. Makes about 50 punch cup servings.