Highbush Cranberry Tea Recipe

Highbush Cranberry Tea Recipe
Highbush Cranberry Tea Recipe photo by Taste of Home
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Highbush Cranberry Tea Recipe

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Publisher Photo
—Taste of Home Test Kitchen
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 cups highbush cranberries
  • 10 cups water, divided
  • 2 to 3 cups sugar
  • 1 cup red-hot candies
  • 15 whole cloves
  • 1 cup thawed orange juice concentrate
  • 1/2 cup lemon juice

Directions

In a large saucepan, bring cranberries and 4 cups water to a boil. Reduce heat; simmer for 4 minutes or until berries pop. Press through a strainer; discard skins and seeds. Juice should measure about 4-1/2 cups; set aside.
In another saucepan, combine the sugar, candies, cloves and remaining water; bring to a boil. Reduce heat; simmer for 5 minutes or until candies dissolve. Strain and discard cloves. Stir in the orange juice concentrate, lemon juice and reserved cranberry juice. Serve hot or chilled. Yield: 3-1/4 quarts.
Editor's Note: Regular cranberries may be substituted.
Originally published as Highbush Cranberry Tea in Birds & Blooms October/November 1997, p55

  • 4 cups highbush cranberries
  • 10 cups water, divided
  • 2 to 3 cups sugar
  • 1 cup red-hot candies
  • 15 whole cloves
  • 1 cup thawed orange juice concentrate
  • 1/2 cup lemon juice
  1. In a large saucepan, bring cranberries and 4 cups water to a boil. Reduce heat; simmer for 4 minutes or until berries pop. Press through a strainer; discard skins and seeds. Juice should measure about 4-1/2 cups; set aside.
  2. In another saucepan, combine the sugar, candies, cloves and remaining water; bring to a boil. Reduce heat; simmer for 5 minutes or until candies dissolve. Strain and discard cloves. Stir in the orange juice concentrate, lemon juice and reserved cranberry juice. Serve hot or chilled. Yield: 3-1/4 quarts.
Editor's Note: Regular cranberries may be substituted.
Originally published as Highbush Cranberry Tea in Birds & Blooms October/November 1997, p55

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