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–+ servings
Hot Cranberry Tea - Andrea Meyers
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Hot Cranberry Tea

Adapted from Cooking Light.
Course Beverage
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword autumn, cranberries, tea, winter
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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

Instructions

  • 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