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Cranberry Tea Punch

Makes about 20

Frosted Cranberries for garnish:
1 envelop unflavored gelatin
1/2 cup water
1 cup fresh whole cranberries
1/4 cup sugar

For the punch:
2 (32-ounce) bottles cranberry juice cocktail
2 cups steeped tea
1/2 cup sugar
1/4 cup lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 small lemon, thinly sliced, for garnish
lemon leaves, for garnish

Prepare Frosted Cranberries by sprinking gelatin over 1/2 cup water in a small saucepan. Let stand for one minute. Cook over medium heat, stirring, until gelatin completely dissolves. Remove saucepan from heat; cool slightly. Stir in cranberries to coat well; drain. Put the 1/4 cup sugar on a dinner plate and roll the cranberries in the sugar to cover completely. Refrigerate until ready to use.

In a 4-quart saucepan over high heat, heat cranberry juice cocktail, tea, sugar, lemon juice and spices until sugar is dissolved and punch is hot, stirring occasionally. To serve, pour punch into a heat-proof punch bowl. Float lemon slices on top. Arrange lemon leaves and frosted cranberries around the base of the punch bowl.

Makes 20 1/2-cup servings.

Note: Adapted from a recipe in "Good Housekeeping Holiday Best '95" magazine.

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