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    Home » Beverages

    Hot Cranberry Tea

    Dec 4, 2014 · Modified: Jun 27, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe

    Hot Cranberry Tea - Andrea Meyers

    One of my favorite moments on cold mornings is when I pour my cup of hot tea to start the day. Preparing the water, choosing a mug, and selecting my flavor is settling, calming, and my boys have started to participate in the tradition. We each choose a tea bag and steep it in hot water for a few minutes while preparing breakfast, then enjoy the fragrant vapors as we let the tea cool just enough to keep from burning our mouths as we take a first sip.

    My collection of teas takes up more shelf space than it probably should. My enjoyment of tea began as a child, and became a passion when living and traveling abroad. I grew up only knowing one kind of tea, then began drinking herbal teas in college, and later tasted my first oolong and Pu-erh teas in Hong Kong. In Colombia I purchased the local herbal teas, and my favorite was yerbabuena. In Istanbul, I sipped my first apple tea while negotiating rug prices.

    But my ultimate tea experience was the Japanese tea ceremony, one on one, with students who were studying the Urasenke tradition of chado, The Way of Tea. The ceremony was led by SEN Soshitsu XV, a fifteenth-generation Grand Master who shared with us the teachings and ideals of chado: Harmony, Respect, Purity, and Tranquility. It was a beautiful way to experience a piece of Japanese culture, and truly unforgettable. And each time I sip a cup of tea, I feel as if I am bringing part of that experience to my day.

    Twinings Ceylon Orange Pekoe Tea leaves and tin - Andrea Meyers

    The tea I grew up with was black, the common type found in tea bags in the supermarket. I remember reading the package and wondering what orange pekoe meant, and I just assumed it was the type of tea. Many years later I learned orange pekoe refers to the grade of the tea, mostly for teas from Sri Lanka, India, and countries other than China. There are about 30 different grades of tea in four categories (whole leaf, broken leaf, fannings, dust) and some jargon used to describe the consistency of the leaf.

    That common black orange pekoe tea forms the base of this cranberry-infused mixture. Look for loose leaf tea, but you can used bagged tea, too. Combine all the ingredients in a pot on the stove and simmer, then let it rest. Your home will fill with the scent of tea and cranberries, making a welcoming aroma to share with family and friends during the holidays. The flavor is full and on the tart side, but you can add a couple drops of stevia to your cup if desired. For more orange flavor, substitute the juice of one orange for some of the water.

    Foodista Featured Blog[Update: Thanks to Foodista for featuring this post as Drink Blog of the Day for December 8, 2014!]

    Hot Cranberry Tea - Andrea Meyers
    Print Pin

    Hot Cranberry Tea

    Adapted from Cooking Light.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Beverage
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: autumn, cranberries, tea, winter
    Servings: 4 servings
    Calories: 56kcal
    Author: Andrea Meyers

    Equipment

    • 3-quart heavy stainless steel saucepan
    • fine mesh strainer
    • heat-resistant large liquid measuring cup

    Ingredients

    • 1 cup fresh cranberries
    • 3 tablespoons raw sugar
    • 2 teaspoons orange pekoe tea leaves
    • 2 orange peel (3 x 1-inch strips )
    • 4¼ cups water

    Optional Additions

    • 1 cinnamon stick
    • 3 cloves
    US Customary - Metric

    Preparation

    • Combine the cranberries, sugar, orange pekoe tea, and orange rind strips in the stainless steel saucepan. Add water and bring to a simmer. Simmer for 10 minutes, then remove from heat. Cover and let stand 10 minutes. Strain the mixture over the liquid measuring cup, and discard the solids. Serve hot.

    Nutrition

    Calories: 56kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 34mg | Fiber: 2g | Sugar: 10g | Vitamin A: 40IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Festive Holiday Drinks

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    More Festive Tea Drinks From Other Blogs

    • Farm Fresh Feasts – Slow Cooker Apple Chai
    • Maebells – Cranberry Pineapple Spice Tea
    • Three Little Halves – Caramelized Slivovitz (Serbian Tea)

    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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    Reader Interactions

    Comments

    1. Alanna Kellogg says

      December 06, 2014 at 8:40 am

      Okay so this is a “fancy” tea I can wrap my hands around!

      I’m intrigued by your tea ritual because my tea choice is totally boring -- Canadian Red Rose, yes it’s orange pekoe and yes I was much disappointed once to learn that orange pekoe isn’t so special -- but it’s all I drink, in memory of my mom whose day was filled with multiple cups of tea, all properly brewed, all Red Rose. A cup of tea was her “smoke” -- if something bad happened, she’d ask, Who’s making tea? When something good happened, she’d say, I’ll put the kettle on. PS Lipton has acquired Red Rose and the tea you buy in Canada that bears the Lipton label is different from the Red Rose tea purchased in the US. Thanks for broadening my horizons, Andrea!

      Reply
      • Andrea says

        December 06, 2014 at 9:43 am

        Hi Alanna, good to hear from you! That's a neat story about your mom and her tea. I was introduced to Red Rose tea by some Canadian friends, and could get it at the commissary in Saudi Arabia. Red Rose and Twinings Earl Grey were my regular teas for a while.

        Reply
    2. Georgia Leon says

      December 09, 2014 at 8:26 am

      I only drink Green tea because I really the smell and the taste. But I want to try that Cranberry tea. Is it sweet?

      Reply
      • Andrea says

        December 09, 2014 at 10:05 am

        Hi Georgia. The tea is a little bit tart, not very sweet at all.

        Reply

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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