In a large saucepan or Dutch oven, combine water, cranberries, cinnamon, cloves, and orange peel. Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes (cranberries will pop). Strain; discard solids.
Stir in the tea, sugar, and orange or orange and lemonade concentrates. Cook and stir until sugar dissolves and mixture is heated through.
Serve in cups with an orange slice and additional cinnamon sticks. Makes about 18 (1/2-cup) servings.
Use a vegetable peeler to remove only the orange portion, leaving the white membrane on the fruit.