Prick the oranges with a fork and stud with the cloves. Place in a punch bowl or chafing dish. Heat the cider with the cinnamon sticks in a large saucepan. Pour over the oranges and add the rum. Serve warm in punch cups.
Yield: 12 servings
Recipe pulled from "The Dexter Cider Mill Apple Cookbook" by Katherine Merkel Koziski.