Instructions: Place the rum, cider, cranberry and orange juices, cinnamon and cloves in a large saucepan over medium heat. Stir to combine, then lower heat and bring to a simmer. Simmer gently for 5 minutes. Remove from heat.

Serve hot or warm, keeping in a slow cooker to keep hot if necessary. Can be made in advance and refrigerated, then rewarmed before serving.

Note: For a nonalcoholic version, substitute an additional cup each of cranberry and orange juice for the rum. For a cold version, chill and mix with 1 quart of ginger ale.

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