If your slow-cooker has sat on the shelf all year, this cranberry tea is a reason to pull it out of the pantry! Perfect for the fall and winter holidays, this lightly spiced, lightly sweet tea is comforting and so lovely. Serve with one of these tasty biscotti for an extra treat:
For adult holidays parties, feel free to add a splash of the liquor of your choice to each glass. For hot cocktails, try using brandy, whiskey, or rum. For cold cocktails, try vodka or gin. Serve either with a lemon or orange twist for extra flair.
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours, 5 minutes
Yield: 8-12 servings
- 6 bags of herbal lemon-ginger tea
- 4 cups boiling water
- 48 ounces pure cranberry juice (NOT cranberry juice cocktail)
- 1 cup white granulated sugar
- 2 large lemons, sliced
- 8 cinnamon sticks, plus more for serving
- 4 whole cloves
- 1 1/2 cup dried cranberries
- Special Equipment:
- 6-quart slow-cooker
1. Place the tea bags into the slow cooker. Pour the boiling water over the tea bags, cover the slow-cooker, and let the mixture steep for 5-10 minutes. Remove the tea bags with a slotted spoon and discard. Add the cranberry juice, granulated sugar, lemon slices, cinnamon sticks, whole cloves and dried cranberries, stirring just to combine. Cover and cook on a low heat setting for 5-8 hours.
2. Before serving, discard the lemons and cinnamon sticks using a slotted spoon. Serve the tea hot, portioning the tea into cups and placing a fresh lemon slice and a fresh cinnamon stick in each cup.
- While I prefer cooking this tea on a low heat setting to really let the flavors steep, if you're in a pinch, you can run the slow-cooker on a high heat setting for 2-3 hours instead of the 5-8. (It will still be flavorful and delicious!)
- If you prefer, you can also serve this tea chilled (chilled mulled cranberry tea is a great base for cocktails, too!). After you have prepared the tea according to the recipe, allow it to come to room temperature and then transfer the tea to a large pitcher and refrigerate for 3 hours or until thoroughly chilled. Serve with fresh lemon slices and, if you're feeling fancy, a sugar rim.