 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 25 |
|
I got this recipe from a very close family friend who served it at her annual Ladies' Christmas Tea and Cookie Exchange. I don't usually do the candle part because I don't like to mess with it, but it does make for a beautiful presentation. Ingredients:
1 quart cranberry juice cocktail |
1 quart water |
2 cups sugar (or 1/2 splenda, 1/2 sugar) |
1 stick cinnamon |
6 whole cloves |
3 lemons, juice of |
3 cups pineapple juice |
red-hot candies |
lemon (to garnish) |
Directions:
1. Combine all ingredients in a large saucepan. Let simmer on low heat until everything is dissolved.
2. Add 1/2 to 1 cup red hot candies to pan and let melt.
3. Fill a coffee cup with tea and float a slice of lemon on top of tea with a red candle in the center of the lemon.
4. Light the candle and serve.
|
|