Cranberry Tea. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 3 cinnamon sticks. 30 whole cloves. 4 qts.of fresh water,divided. 1 (16-oz.) can jellied cranberry sauce. 2 (6-oz.)cans frozen orange juice concentrate,thawed out. 1 cup of sugar. 6 Tablespoons of lemon juice. Combine cinnamon sticks, cloves and 2 cups water in a small saucepan; bring to a boil, boil for 10 minutes. In a large bowl, combine cranberry sauce, orange juice, sugar and lemon juice; add boiling liquid, straining cinnamon sticks and cloves. Pour mixture and remaining water into a slow cooker; cover and cook on low setting to keep warm while serving.