Submitted by Elizabeth Johnson
8 cups water
4 regular size tea bags
1 stick cinnamon
1 1/4 cups sugar
4 cups cranberry juice cocktal
1/4 cup freshly squeezed lemon juice
Cinnamon sticks (for serving)
1. Bring water to a boil.
2. In heavy, large Dutch oven, pour boiling water over teabags and cinnamon stick; steep 5 minutes. Remove teabags and cinnamon stick.
3. Add sugar and stir until dissolved.
4. Stir in cranberry juice cocktail and lemon juice. Place over medium heat until mixture is heated through. Serve with cinnamon sticks.
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