Hot Cranberry Toddy

By MaryGladys

Ingredients

• 1 48-ounce bottle cranberry juice (6 cups)
• 1/2 cup sugar
• 1/4 cup lemon juice
• 2 cups water
• 3 1-inch-long strips lemon peel
• 3 inches stick cinnamon
• 1 tsp whole cloves
• 1/3 cup bourbon, rum, or orange juice

Preparation

Step 1

Combine cranberry juice, sugar, lemon juice, and water in a 4-quart saucepan or Dutch oven.

For spice bag, tie lemon peel, cinnamon, and cloves in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard spice bag. Add bourbon, rum, or orange juice.

Transfer to a heatproof serving carafe or pot. Serve with a lemon peel strip in each cup, if desired. Makes about 12 (6-ounce) servings.