4 quarts water, divided
5 C fresh or frozen cranberries
2 1/2 C sugar
1/2 C red hot candies
3 tbsp lemon juice
12 whole cloves
3 cinnamon sticks
Lemon slices and additional cinnamon sticks

In large saucepan, bring 1 quart water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In a Dutch oven or large kettle, combine the sugar, red hots, lemon juice, cranberry liquid and pulp, and remaining water.

Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheesecloth. Serve hot with lemon slices and additional cinnamon sticks.

Yield 3 1/2 quarts.