In a pot over medium-high heat, bring 4 cups of water to a boil. Place the cranberries and tea bags into a heat-proof glass pitcher or bowl. Pour in the hot water and let steep for 4 to 5 minutes. Remove the tea bags, and then let cool in the refrigerator for about 1 hour.
Fill 4 wine glasses half way with ice. Divide the sliced apples among the glasses. Pour the tea and cranberries into each glass. Top each with 1/2 cup white wine, if desired.
Recipe courtesy of Sandra Lee