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Tangy Cranberry Tea Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 26g carbohydrate (23g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Reviews for Tangy Cranberry Tea

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kafaughn User ID: 3552105 188319
Reviewed Nov. 25, 2012

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

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