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Recipe courtesy Gourmet Magazine featured on Food Network's Cooking Live

Ingredients:

4 tangerines
1/2 cup whole cloves
3 quarts pure, unsweetened cranberry juice
2 cups sugar, or to taste
3 cups amber rum

Directions:

1. Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds.
   
2. Stud rind of each tangerine round with 4 or 5 cloves.
   
3. In a large saucepan simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes and stir in rum.
   
4. Serve toddies with clove-studded tangerine rounds in heatproof glasses.