Cranberry Sangria

1 cup white sugar

4 cranberry-flavored tea bags

4 slices fresh lemon

6 whole cloves

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 ½ cups water

2 (750 milliliter) bottles white wine

4 apples, cored and cut into chunks

1 ½ cups dried cranberries

2 fluid ounces apple brandy

Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.

Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.