Hotcranberrytea Recipes

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.

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.

EASY HOT CRANBERRY TEA RECIPE

Steps:

• 1. Add water and cranberries to a large pot. 2. Bring combination to a boil, and reduce heat. Simmer for 30 minutes. 3. Add sugar, lemon juice, orange juice, cloves, and cinnamon sticks. Cover, and steep for one hour.

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:

• 1. Boil water, sugar, cloves and cinnamon drops for 10 minutes or until sugar and cinnamon drops are melted. Add cranberry juice and the remaing juices. Heat through and serve. Will keep in the fridge for a long time.

HOT CRANBERRY DRINK

Steps:

• In a saucepan, cook cranberries in 2 cups water until they pop. Strain through a fine sieve, reserving juice and discarding skins; set aside. , In a large saucepan, combine the sugar, candies, cloves and remaining water. Cook until candies are dissolved. Add orange and lemon juices and reserved cranberry juice; heat though. Discard cloves. Serve hot.

CRANBERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
• In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
• Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

HOT CRANBERRY TEA

Steps:

• In a large pot combine the water, cranberries, cinnamon, and cloves and bring to a boil. Allow the tea to simmer for at least 15 minutes. Add sugar and the juice from both lemons and oranges. Strain the tea using a cloth or strainer. Serve hot.

HOT CRANBERRY TEA

Steps:

• Boil cranberries in 1 quart of water 10 minutes; set aside.
• Mix the remaining 2 quarts of water, sugar, cinnamon candies, cloves and cinnamon sticks in crock-pot.
• Cover and heat on high approximately 2 hour or until cinnamon candies dissolve.
• Strain the cranberry mixture and add to crock-pot.
• Stir in the juice from oranges and lemons; cover and heat on high 2 hours; turn to low to keep warm and serve directly from crock-pot.

HOT CRANBERRY TEA

Steps:

• In a large pan, cook water, sugar, and cinnamon sticks over medium heat for 10 minutes. Add remaining ingredients.
• Simmer 30 minutes and serve hot. Can be refrigerated, but remove cinnamon sticks first.