Hot Cranberry Tea

I’ve been making this for years, now. It’s a favorite for gatherings with family or friends. So happy to have found this recipe!

It was delicious but 1 1 /4 cups of sugar was plenty for my family. I used navel oranges and after it was done cooking I put it in the slow cooker on warm so it’d be a nice temperature all day. When it had finished cooking I decided it could use a bit more spice and added an extra cinnamon stick. I will try doing 3 sticks from the beginning next time. The cranberries weren’t a pleasant texture so I strained them out.

Delightfully festive and comforting! The smell and taste are incredible!

This tasted like fruit punch to me. I used 1.5 cups of sugar.

This is my fourth time making this recipe. I enjoy this tea especially, I like the addition of the cloves.

Oldest grandson thinks this is good for children and those who will be driving others over the Christmas season. Hubby and I think is great anytime.

It was alright for me. I made it once and I’m happy with it, I don’t know if I’ll make it again. It was on the sweet side for me, but that’s easily something I could have controlled. I’m glad I tried it.

i loved it! i use Lakanto or stevia for the sweetener, so its not so high in sugar. i make it just to have on hand for a hot winter drink. Really helps on super cold Wisconsin nights.

Making again right now. Taste like Christmas in a mug

I was pleasantly surprised that something so easy could be so delicious. I used a lime instead of a lemon. I will say that cutting the sugar in half would probably be okay; I think the flavor of honey would go well with this, for those who want a sweeter cup. Also, try adding some Jameson for a special treat 😀

After having to quit coffee, I have been making several types of fresh teas. My favorite flavors to add to this would be a couple of pears (or apples)and about an inch of ginger. I don’t pre-sweeten. Slice the ginger very thinly, and cube the pear. You can save the dredge of cranberries, pears, and ginger to make a nice fruit compote, or add to oatmeal or rice for breakfast the next day.

I’ve been looking for this recipe for years and am so excited to finally find it. I had it at a school Christmas function when my daughter was young and failed to get the recipe from the woman who brought it. I didn’t have any whole cloves on hand so I put a couple of dashes of ground cloves in it. It was absolutely wonderful, though my husband asked for me to add another 1/2 cup of sugar to it which I didn’t think it needed. Thanks for sharing this with us.

An instant Christmas tradition. It even impressed the mother-in-law. I always make sure I use whole spices, actual lemons, and the whole shebang. The presentation and aroma of a punch bowl of Cranberry Tea is irresistible. (As a side note, I’ve also had success brewing it in the slow cooker.)

Very easy to make. When it starts getting cold outside, this is the first thing my husband asks for!

This was a wonderful way to use cranberries without making another sauce. Being on a low carb diet I substituted Splenda for the sugar and two packets of Orange flavored Crystal Light for the orange juice. I didn’t have whole cloves so I used ground cloves to taste. My husband adored this and we’ll be making it again.

Great recipe, I was a bit skeptical, but the flavors of this blend together perfectly. I used brown sugar instead of white and cut it down to 1 1/4 cups, along with a good squirt of honey.

Mmmmm. I put the berries and water in my crockpot on low the night before – then added the rest the last hour and cut the sugar in half. Next time I might try adding some white tea leaves as well.

Fixed this Christmas day and it was a hit! My niece said she didin’t like cranberries, but loved this. My sister now makes it for her friends. Love it!

Loved it. I only used 1.5 cups of sugar, but that was my only change to this wonderful recipe. 2 cups would probably be way too sweet for my taste.

Used stevia instead, leaving it undersweetened so family members could finish off by adding a touch of sucanat, white sugar, honey, or more stevia (each producing a different result). Left out the oranges and lemons for the trial run (informal family evening). Simply made this in the slowcooker instead of cooking it and moving it to the slow cooker. IT WAS WONDERFUL anyway. It will certainly be a richer experience with the oranges and lemons, but will probably make again with just the cranberries at times. This was a lovely change from other crockpot drinks we make in our crockpot in the winter (ginger punch, chai tea, cocoa, mulled cider, and a lemon-almond sweetened tea made using instant tea). I loved watching the cranberries gradually fall to the bottom of the slow cooker during cooking. With them being at the bottom, they were well out of the way until people who wanted that last sip had to work for it – helping them savour the moment a little longer…. fun to watch the young ones willing to work so hard for one more drop! I guess we’ll miss that if we cook this on the stove top first as indicated in the recipe…. hmmmm, but will have to try that sometime…. This actually went faster than any of the other drinks I’ve made in the past. It might even become a holiday staple. Might try adding almond extract or some instant tea one of these times…. maybe…. it’s pretty wonderful as is, though.

Yummy! I cut back on the sugar to 3/4 cup because I prefer a little more of the cranberry flavor to the super sweet. OTherwise it was perfect!