Instructions: Stud the lemon slices with the whole cloves to float on the top of the punch.

In a large enameled or nonreactive pot, combine the cranberry juice, lemonade, cloves, ground cinnamon, allspice, honey, and cinnamon sticks, if you are using them, and simmer the punch over low heat for 15 minutes.

Serve in a 2- to 3-quart punch bowl, or keep the punch warm in a deep chafing dish or an electric cooking pot. Offer the cinnamon sticks as swirlers, if desired.

this recipe yields 2 quarts of punch.

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