inches stick cinnamon
Peel from one orange
quart brewed tea
6-ounce can frozen orange juice concentrate, or ½ of a 6 ounces can frozen orange juice concentrate (⅓ cup) plus ½ of a 6-ounce can frozen
1. In a large saucepan, or Dutch oven, combine water, cranberries, cinnamon, cloves and orange peel. Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes (cranberries will pop). Strain; discard solids. 2. Stir in the tea, sugar and orange or orange and lemonade concentrates. Cook and stir till sugar dissolves and mixture is heated through. 3. Serve in cups with an orange slice and additional cinnamon sticks. Makes about 18 half-cup servings. *Note: Use a vegetable peeler to remove only the orange portion, leaving the white membrane on the fruit.