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Heat water and sugar to boiling, stirring constantly, until sugar is dissolved; cool. Prepare tea, using 1 tablespoon loose tea or 3 tea bags and 2 cups boiling water; cool. Refrigerate all ingredients. Just before serving, mix in large punch bowl. 60 servings (about 1/2 cup each).
To make ice ring pictured below, arrange thin citrus slices and cranberries in 6-cup ring mold. Pour water into mold to partially cover fruit; freeze. When frozen, add water to fill mold 3/4 full; freeze. Unmold and float fruit side up in punch bowl.
Cranberry Ripple Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 /2 cup butter or margarine
1 cup sugar
1/2 teaspoon almond extract
2 eggs
1 8-ounce carton dairy sour cream
1 8-ounce can whole cranberry sauce
1/2 cup chopped pecans
Stir together flour, baking powder, soda and 1/4 teaspoon salt. In large mixer bowl beat butter or mar-, garine 30 seconds. Add sugar and extract; beat till fluffy. Add egg; beat well. Add flour mixture and sour cream alternately to creamed mixture, beating after each addition till smooth. Spread half the batter in a greased and floured 10-inch tube pan. Spoon 1/2 cup of the cranberry sauce over batter. Spoon remaining batter over sauce, spreading as much as possible. Top with remaining cranberry sauce Sprinkle pecans atop. Bake in 350 degrees oven 40 to 50 minutes. Cool 10 minutes. Remove from pan; cool on wire rack. Makes 1 cake.
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