Cranberry Raspberry Mulled Cider

Makes approximately 2 quarts.

1 quart cranberry juice cocktail
1 1/2 cups frozen unsweetened red raspberries,
    thawed and slightly mashed
3 (3-inch long) cinnamon sticks
1 teaspoon whole cloves
1/2 vanilla bean, split
1/2 quart apple cider

In a large saucepan, bring the cranberry juice, raspberries, cinnamon sticks, cloves and vanilla bean to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes.

Strain through a tea strainer or a sieve, lined with 100 percent cotton cheesecloth, into a large heatproof pitcher. Carefully pour in cider. Stir gently. Chill.