Festive Cranberry Drink Recipe

Festive Cranberry Drink Recipe
Festive Cranberry Drink Recipe photo by Taste of Home
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Festive Cranberry Drink Recipe

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Warm or cold? Take your choice of how to serve this colorful autumn beverage. It’s such a pretty color, and the spicy sweet-tart flavor is delightful with a meal or snack.—Dixie Terry,Goreville, Illinois
Recommended: Christmas Drinks
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 4 cups fresh or frozen cranberries
  • 3 quarts water, divided
  • 1-3/4 cups sugar
  • 1 cup orange juice
  • 2/3 cup lemon juice
  • 1/2 cup red-hot candies
  • 12 whole cloves

Directions

In a Dutch oven, combine cranberries and 1 qt. water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Strain through a fine strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan.
Stir in the sugar, juices, red-hots and remaining water. Place cloves on a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved.
Remove from the heat. Strain through a fine mesh sieve or cheesecloth. Discard spice bag. Serve drink warm or cold. Yield: 3 quarts
Originally published as Festive Cranberry Drink in Taste of Home October/November 2006, p33

Nutritional Facts

1 cup: 178 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 46g carbohydrate (39g sugars, 2g fiber), 0 protein.

  • 4 cups fresh or frozen cranberries
  • 3 quarts water, divided
  • 1-3/4 cups sugar
  • 1 cup orange juice
  • 2/3 cup lemon juice
  • 1/2 cup red-hot candies
  • 12 whole cloves
  1. In a Dutch oven, combine cranberries and 1 qt. water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Strain through a fine strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan.
  2. Stir in the sugar, juices, red-hots and remaining water. Place cloves on a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved.
  3. Remove from the heat. Strain through a fine mesh sieve or cheesecloth. Discard spice bag. Serve drink warm or cold. Yield: 3 quarts
Originally published as Festive Cranberry Drink in Taste of Home October/November 2006, p33

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