RECIPE OF THE WEEK: Hot Holiday Punch

Images of warm family gatherings dominate millions of people's holiday season memories. But the warmth inside a home come the holiday season does not mean it's not cold outside. Indeed, snow-filled landscapes and/or temperatures below freezing are not uncommon come late December. As the mercury drops outside, families can warm up inside with a batch of Hot Holiday Punch courtesy of Lines+Angles.

INGREDIENTS:

16 cups water, divided

5 cups cranberries, fresh or frozen, plus extra for garnish

2 1/2 cups granulated sugar

1/2 cup red hots cinnamon candies

3 tablespoons fresh lemon juice

12 whole cloves

3 cinnamon sticks

1 lemon, sliced

Cheesecloth

DIRECTIONS:

1. In a large saucepan, set over medium-high heat, bring 1 quart of water and cranberries to a boil. Reduce heat, cover and simmer for 8 to 10 minutes or until the cranberries begin to pop. Drain, reserving liquid and cranberries. Put cranberries through a fine mesh strainer or food mill. Set aside.

2. In a Dutch oven or large pot, combine sugar, red-hots, lemon juice, cranberry liquid and cranberry pulp, and remaining 3 quarts of water.

3. Place cloves and cinnamon sticks in a double thickness of cheesecloth. Tie with string to form a bag; add to pan with the punch. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine mesh strainer. Serve hot with lemon slices and cranberries.