Tangy Cranberry Tea Recipe

Read Reviews
5 1 1
Publisher Photo
On cold winter afternoons, my friends and I like to sip this tangy cranberry tea while sitting next to a glowing fire and enjoying good conversation. It’s a great alternative to mulled cider.—Polly Holbrook, Greeley, Colorado
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 3 cinnamon sticks (3 inches)
  • 6 whole cloves
  • 6 cups water
  • 3 cups fresh or frozen cranberries
  • 9 slices peeled fresh gingerroot
  • 6 individual tea bags
  • 6 cups unsweetened apple juice
  • 1/3 cup honey

Nutritional Facts

1 cup equals 103 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 26 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchanges: 1 fruit, 1/2 starch


  1. Place cinnamon and cloves on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag.
  2. In a large saucepan, combine the water, cranberries and ginger; add spice bag. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until berries have popped, stirring occasionally. Remove from the heat. Add tea bags; cover and steep for 5 minutes.
  3. Discard tea bags and spice bag. Strain cranberry mixture through a cheesecloth-lined colander. Return to saucepan. Stir in juice and honey; heat through. Serve warm. Yield: 3 quarts.
Originally published as Cranberry Tea in Taste of Home Christmas Annual Annual 2010, p82

Reviews for Tangy Cranberry Tea

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 25, 2012

"I used apple cider instead of apple juice and kept it warm in the crockpot. Delicious!"

Loading Image