Peel gingerroot and cut into thin slices. Boil water, sugar and gingerroot until the sugar dissolves.

Let cool.

Brew the 10 teabags in 5 cups water and let it cool.

For each serving, place 2 orange wheels, 1-ounce ginger syrup, 4 ounces brewed tea and 3 ounces cranberry juice in an ice-filled mixing glass. Shake and strain into ice-filled wine glass or tumbler.

Garnish with additional orange wheels .