TANGY CRANBERRY TEA

Tangy Cranberry Tea image

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

Provided by Taste of Home

Time 30m

Yield 3 quarts.

Number Of Ingredients 8

Ingredients

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

Steps:

Place cinnamon and cloves on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag., 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., 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.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges