For Ice Ring: Start 24 hours minimum before serving. Cut lemons and limes into thin slices crosswise and line in clusters in wreath-shaped gelatin mold, bundt pan or pie dish. Tuck mint sprigs under slices to resemble wreath greenery and sprinkle cranberries about. Very carefully (as to not overly disturb fruit) pour lemonade and ginger ale to fill mold. Fruit and mint will float to top; leave at least 1/2″ clearance at top. Depending on your size mold, you may have to use more or less ingredients as listed. Place in freezer and freeze for 24 hours.
For Punch: In 10 quart punch bowl, mix together COLD tea, ginger ale, lemonade and cranberry juice (ice ring will last longer if punch is cold). For more or less punch, scale recipe to fit your needs and size of punch bowl.
To serve: Remove ice ring from freezer and set on counter for 2 to 5 minutes to help release from mold. Place in punch, fruit and mint side up. Ladle into tall glasses filled with ice and serve with bits of mint and fruit.