Boil 7 c. water and 2 c. sugar until sugar dissolves. Set aside.
Steep 4 tea bags in 2 c. water. Cool.
Mix sugar water, tea, orange juice concentrate, lemonade concentrate, and apricot brandy.
Freeze 48 hours.
To serve, scoop slush into a glass (2/3 - 3/4 full) and top with ginger ale and fresh cranberries.