HOT SPICED CRANAPPLE PUNCH

Steps:

• Up to 1 week before using:In a folded kitchen towel, coarsely crush cinnamon sticks with a rolling pin or mallet.In a small bowl, mix crushed cinnamon sticks, allspice and cloves. Cut an 8-inch square of double-thickness cheesecloth. Place the spice mixture on the square. Bring corners together and tie securely with string to make a loose bag. Store tightly covered.Thirty to 40 minutes before serving:Pour juice into a large saucepan. Add spice bag. Bring to a boil over high heat reduce heat to low, cover and simmer for 20 minutes. Remove and discard spice bag. Cover and keep warm.Serve hot in mugs.