Cranberry Raspberry Tea Recipes

CRANBERRY TEA

Steps:

• Rinse your cranberries with cold water and place them in a large stockpot. Pour four cups of water over them. Stir in 2 whole cinnamon sticks and 6 whole cloves and turn on the heat.
• Cook the cranberries for 15 minutes on medium high heat until they are popped and gushy. While still hot, strain the cooked cranberry mixture into a large bowl.
• Add the juice of one lemon and one 12 oz. canister of 100% apple juice concentrate to the bowl. Strain your cranberry, lemon and apple concentrate one last time into a glass quart size container.
• When ready to serve, pour 4 cups boiling water over 1 cup cranberry mixture concentrate.

RASPBERRY ICED TEA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

CRANBERRY TEA

Steps:

• In a 3-qt. saucepan, combine all ingredients; bring to a boil over medium heat. Boil for 7 minutes, stirring occasionally. Remove cinnamon and cloves. , To serve, mix 1 cup concentrate and 2 cups water; heat through. Store concentrate in a covered container in the refrigerator.

HOT CRANBERRY TEA

Steps:

• In a Dutch oven, combine the water, cranberries and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until berries pop, stirring occasionally., Remove from the heat. Discard cinnamon. Strain cranberry mixture through a cheesecloth-lined colander. Return to Dutch oven. Stir in the sugar, orange juice and lemon juice; heat through. Serve warm.

SPARKLING RASPBERRY TEA

Steps:

• In large pitcher, mix tea, juice and sparking water.
• Serve tea over ice. Garnish with raspberries and mint leaves.

CRANBERRY-RASPBERRY GINGER TEA

Steps:

• Mix all ingredients in 2-quart saucepan. Heat to boiling; reduce heat.
• Simmer uncovered 10 minutes, stirring occasionally. Remove gingerroot. Serve tea warm.

RASPBERRY-CRANBERRY ICED TEA

Steps:

• In a large saucepan, add the frozen raspberries, and the water.
• Bring water to a boil, stirring to break up the raspberries.
• Reduce heat to a simmer, cover the pan, and simmer the berries for 10 minutes.
• Remove pan from the heat, strain and discard the raspberry seeds.
• Add the tea bags to the pan, cover the pan, and steep the tea for 1 hour.
• Remove the tea bags from the pan, and strain the tea once again. (This helps to remove any raspberries that are left in the pan).
• Pour the raspberry-tea into a heat proof glass pitcher.
• To the pitcher, add the sugar (the 1/2 cup, 1 tablespoon, and 1 teaspoon) and stir until sugar has dissolved.
• Add the raspberry-cranberry juice to the pitcher, and stir.
• At this point you can immediately serve the tea in a glass filled with ice, or you can chill the tea in the refrigerator until ready to serve.

CRANBERRY RASPBERRY GREEN TEA SPRITZER

Steps:

• Pour boiling water over tea bags, then cover & brew for 5 minutes. Remove & squeeze the tea bags over the brewed tea, then pour into a large pitcher, stir in the sugar, & set aside to cool.
• When cooled, add fruit juice to the tea, & stir to combine. Chill at least 2 hours before serving.
• When ready to serve, add club soda & pour into ice-filled glasses.

ICED RASPBERRY TEA

Steps:

• In a Dutch oven over high heat, bring sugar and water to a boil. Remove from heat; stir until sugar is dissolved. Add raspberries, tea bags and lemon juice. Steep, covered, for 3 minutes. Strain; discard berries and tea bags. , Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. If desired, serve with raspberries and lemon slices.

FUSS FREE HOT CRANBERRY TEA

Steps:

• Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve.
• Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes; pour into juice mixture. Serve hot.

HOT CRANBERRY TEA

Steps:

• In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

CRANBERRY-RASPBERRY TEA-POACHED PEARS

Steps:

• Peel pears, leaving stems intact. Cut a very thin slice from bottom of pears, if needed, to keep from tipping over on serving plates.
• In a 3-quart saucepan, heat water to boiling; remove from heat. Add tea bags; let steep 10 minutes. Squeeze tea from tea bags; discard bags. Stir juice and candies into tea. Heat over medium heat, stirring occasionally, until candies are melted.
• Arrange pears upright and close together in the saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
• Remove pears from syrup. Cook syrup over medium-high heat about 20 minutes, stirring constantly, until thickened. Serve sauce over pears.