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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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On cold winter afternoons, my friends and I like to sip this tangy cranberry tea while sitting next to a glowing fire and enjoying good conversation. Itâs a great alternative to mulled cider.Polly Holbrook, Greeley, Colorado Ingredients:
3 cinnamon sticks (3 inches) |
6 whole cloves |
6 cups water |
3 cups fresh or frozen cranberries |
9 slices peeled fresh gingerroot |
6 individual tea bags |
6 cups unsweetened apple juice |
1/3 cup honey |
Directions:
1. Place cinnamon and cloves on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag.
2. In a large saucepan, combine the water, cranberries and ginger; add spice bag. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until berries have popped, stirring occasionally. Remove from the heat. Add tea bags; cover and steep for 5 minutes.
3. Discard tea bags and spice bag. Strain cranberry mixture through a cheesecloth-lined colander. Return to saucepan. Stir in juice and honey; heat through. Serve warm. Yield: 3 quarts.
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