Cranberry Tea

Photo: Charles Walton; Styling: Mary Lyn Hill
This tea would also be nice served warm in the wintertime.

Yield:

about 4 quarts

Recipe from


Ingredients

2 1/2 quarts water
1 (32-ounce) jar cranberry juice cocktail
1/4 cup lemon juice
2 cups sugar
4 (3-inch) cinnamon sticks
1 tablespoon whole cloves
3 family-size tea bags
1 cup orange juice
Garnish: fresh mint sprigs

Preparation

Bring first 6 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 10 minutes. Remove from heat, and add tea bags; cover and steep 5 minutes. Using a slotted spoon, remove and discard tea bags, cinnamon, and cloves; stir in orange juice. Chill; serve over ice with lemon wedges. Garnish, if desired.

Note:

May 1997