So it's not exactly the world's most nutritious or filling thing - it's a recipe that I'm fond of, it's easy to make, it makes enough for lots, and it's good and warm (and very nice if the heating's wonked out in the winter). It's drinkable cold, though I find it somewhat peculiar (some people like it more that way) and the partner's sister froze it into a sort of sorbet that she said very nice things about. It was once described by an acquaintance at an SCA (Society for Creative Anachronism) event as, "This is the best fake wine I've ever tasted!" I got the recipe out of a newspaper, and have mutated it since.

Ingredients: 1 Gallon apple cider
1/2 Gallon cranberry juice (Actual values on these two don't really matter much so long as there's twice as much cider as juice)
Lemon Juice
Lime Juice
Cinnamon (preferably in sticks)
Cloves (preferably whole)
Allspice
Nutmeg

Put the cider and the juice in a Really Big Pot. Put the Really Big Pot on low heat. Float ~ 3 cinnamon sticks and ~ 6 cloves in the pot (or wrap them up in cheesecloth and float the cheesecloth in the pot, if you don't want to deal with grit and want your spices to be easy to fish out). Splash in a little lemon juice and a little lime juice until it's an appropriate level of tartness, and wonk around with the other spices to your heart's content. (My punch tends to come out a little gritty, because I add powdered versions of the above four spices.)

Don't let it boil. Serve warm. or cold. or frozen. Or whatever makes you happy.