- 4 tangerines
- 1/3 cup whole cloves
- 3 quarts pure unsweetened cranberry juice
- 2 cups sugar, or to taste
- 3 cups amber rum (optional)
- Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan, simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes. Stir in rum.
- Serve toddies with clove-studded tangerine rounds in heatproof glasses.