1 lb. cranberries
1 qt. water
1 tbsp. whole cloves

Cook slowly with lid on kettle for 25 to 30 minutes, until tender. Strain in press. Stir around a bit with a spoon. To this juice, add 2 cups sugar. Stir to dissolve. Add 1 1/2 cups orange juice and juice of 2 lemons or 1/4 cup reconstituted lemon juice. Cover and store in refrigerator. When ready to serve, add 2 cups water to 1 cup cranberry mix. Serve hot.