Cranberry Hot Toddy 

4 tangerines
1/3 cup whole cloves
3 quarts pure unsweetened cranberry juice
2 cups sugar, or to taste
3 cups amber rum if desired

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 sugar, covered, 5 minutes. Stir in rum.


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