1 1/2 quarts cranberries
3 cups water
1 1/2 cup sugar
2 tablespoons orange peel, grated
6 whole cloves
2 cups pineapple juice
1 quart apple cider

Cook cranberries in boiling water until skins pop. Run water and cranberry pulp through a sieve. Add sugar and orange peel, cut from tart orange. Add cloves and let cool. Then remove cloves, strain out orange rind, along with cranberry pulp (which may have settled to the bottom). Pour liquid over large chunk of ice in a punch bowl. Stir in pineapple juice and apple cider. Add lemon juice or powdered ginger point up later if desired. Garnish with slices of lemon. Serves 8 to 12 people.