4 cinnamon sticks
8 whole cloves
8 cups apple juice
8 cranberry or blueberry tea bags
1 lemon or orange, sliced into rounds
honey or sugar, to taste (optional)

Cut a 7 inch square of clean cheesecloth (or use a coffee filter). Place cinnamon sticks and cloves in the center and tie with cotton kitchen string or butcher's twine.

Wrap cinnamon sticks and cloves in a piece of cheesecloth or a coffee filter and secure with kitchen twine.

In a 4 quart saucepan, bring apple juice and spices (still in the cotton/filter packet) just to the boiling point. Remove the pan from the stove and add the tea bags to steep for 4 to 6 minutes.

Remove bags; allow tea to cool. Refrigerate several hours or overnight. Remove spices before serving and sweeten to taste with honey or sugar, if desired.

Filled glasses with shaved or chopped ice and garnish with lemon or orange slices.

Note: Tea may be served warm (before chilling).

Submitted by: CM