1 qt. cold water
15 tea bags
3/4 c. sugar
2 qts. cranberry juice cocktail
4 (6 oz.) cans frozen orange juice, thawed
1/4 c. lemon juice
2 qts. water
1 (28 oz.) bottle ginger ale
Garnish lemon and orange slices and cherry

Bring 1 quart cold water to boil. Remove from heat. Add tea bags, let stand 5 minutes. Pour into punch bowl add sugar, stir to dissolve. Cool. Add juices and water. Refrigerate. When ready to serve add ginger ale and ice. Garnish makes 50 cups.