Cook cranberries in 2 qt water until soft. Strain, forcing pulp through sieve. Reserve strained liquid for next step.

 

Combine cloves, red hots, sugar and 2 qt water. Cook until red hots dissolve. Remove cloves and add liquid strained from cooked cranberries.

 

Add undiluted concentrates and 1-1/2 gal water to mixture. Strain and heat before serving. Add red food coloring, if desired.

 

Yield: 50 (8 oz) servings.