In a small saucepan, bring 4 cups of water to a rolling boil. Once boiling, add 3 black tea bags, a spice ball of whole cloves and ground cinnamon. Steep for 5 minutes.

Keep the saucepan at a low heat and whisk in 1 cup of granulated sugar until fully dissolved to create a smooth syrupy texture.

In a large pitcher, combine 4 cups of cranberry juice, 1 cup of thawed orange juice concentrate, and ¼ cup of freshly squeezed lemon juice. Mix well.

Pour the warm sweetened tea mixture into the pitcher with the juices. Stir gently.

If not serving immediately, refrigerate the tea concentrate for at least an hour, or serve warm.

Dilute the concentrate with cold water at a 1:1 ratio or about 10 cups of cold water for larger batches.

Garnish each serving with fresh or frozen cranberries.