1 lg. can jellied cranberry sauce
2 1/4 c. water
1/2 c. sugar
1/2 c. lemon juice
1 tsp. almond extract
1 1/2 c. ginger ale
Clove-studded lemon slices
Mint

Crush cranberry sauce with fork. Empty into saucepan. Beat with rotary beater. Add water and beat until sauce is melted. Add sugar and cool. Stir in lemon juice, extract and 1 cup of ginger ale.

Just before serving, dilute with remaining half of ginger ale, and serve well iced in frosted glasses. Garnish with mint and clove-studded lemon circles. Serves 12 punch cups.