Highbush Cranberry Tea

Name: Highbush Cranberry Tea
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3-1/4 quarts.
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

—Taste of Home Test Kitchen

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.

Editor's Note: Regular cranberries may be substituted.

Originally published as Highbush Cranberry Tea in Birds & Blooms October/November 1997