Tangy Cranberry Tea Recipes

Steps:

• In a 3-qt. saucepan, combine all ingredients; bring to a boil over medium heat. Boil for 7 minutes, stirring occasionally. Remove cinnamon and cloves. , To serve, mix 1 cup concentrate and 2 cups water; heat through. Store concentrate in a covered container in the refrigerator.

Steps:

• In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

Steps:

• 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.

Steps:

• Place pecans and dates in a food processor and pulse until coarsely ground.
• Pulse in oil and salt until mixture begins to form a ball.
• Press crust into an 8x8 inch greased baking dish.
• Bake at 350° for 8-12 minutes until lightly browned.
• To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove.
• Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve.
• Add remaining 2 cups cranberries and cook covered for 5 more minutes.
• Remove mixture from heat and allow to cool for 10 minutes.
• Pour mixture over pecan crust.
• Allow bars to set for 60-90 minutes.
• Serve.

Steps:

• In a Dutch oven or large kettle, combine water, sugar and cinnamon.
• Bring to a boil.
• Reduce heat.
• Cover; simmer for 25 minutes.
• Discard cinnamon sticks.
• Stir juices into tea.
• Serve warm.