Instructions: Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds.

Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan simmer cranberry juice, tangerine rounds, and suagr, covered, 5 minutes and stir in rum.

Serve toddies with clove-studded tangerine rounds in heatproof glasses.

Yield: about 16 cups

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