Holiday Punch - cooking recipe

Ingredients

2 family size tea bags or 4 small ones
3 sticks cinnamon
2 tsp. whole cloves
3 c. boiling water
2 1/2 c. sugar
1 (6 oz.) pkg. cherry jello
1 large can unsweetened pineapple juice
1 (12 oz.) can frozen pink lemonade or juice of 10 lemons

Preparation

In the boiling water, steep the tea bags, cinnamon and cloves for 20 minutes.
Remove tea bags and spices; add the sugar and stir until dissolved.
Dissolve the jello in another 2 cups of boiling water.
Add to the tea mixture.
Add the pineapple juice and the lemonade.
Divide the concentrate equally into 2 one-gallon containers (approximately 6 3/4 cups concentrate per container).
Add 7 cups water to each container.
Serve hot or cold over crushed ice.
Serves 50.