2 whole tangerines
1/2 cup whole cloves
3 quarts pure, unsweetened cranberry juice (or cranberry juice cocktail with no sugar added)
2 cups sugar
3 cups amber rum, if desired
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 and stir in rum.
Serve toddies with clove-studded tangerine rounds in heat-proof glasses.