1 piece (3-inch) fresh ginger, thinly sliced
3 cups cranberry-raspberry juice
1 ½ tsp. lemon juice
1 tbsp. orange juice
6 slices lemon
6 slices orange
Make the ginger tea: Bring the ginger and 3 ½ cups of water to boil in a medium saucepan. Remove from the heat and steep for 2 hours. (Tea can be made up to a day ahead and refrigerated.) Mix the punch: Strain the tea into a large pitcher and stir in the remaining ingredients. Serve over ice. Serves: 6.