Cranberry Tea
I hope I haven't already given you this recipe...but this time of year, I always think of it, as it's one of our favorites.
Makes almost 3 quarts. Keeps for 2-3 weeks in the refrigerator, if you can leave it alone that long! My kids drink it like it's going out of style.
1 qt fresh or frozen, thawed, cranberries
2 qts water
2 C sugar
2 C water
2 sticks cinnamon
1 C fresh orange juice
2 T lemon juice
Wash and pick through the cranberries. Simmer the cranberries in 2 qts water until they are mushy. Drain them thoroughly (I just hang a jelly bag over a bowl, and let mine drip several hours or overnight.) into a non-reactive pot. Once drained, make a light syrup of the remaining water, sugar, and cinnamon sticks, and set aside to cool. Remove the cinnamon sticks, and combine the cranberry juice, syrup, and remaining ingredients. Stir well and serve hot. This will really keep quite awhile in the refrigerator, due to the syrup, or freeze some for later.
Cranberry Punch
This is a beautiful punch for any of your holiday parties.
3 qts cranberries
2 qts water
grated rind of 1 ½ lemons
grated rind of 1 ½ oranges
2 1/4 C pineapple juice
2 1/4 C orange juice
4 ½ C sugar
2 Qts Ginger Ale
Wash and pick through the cranberries. Cook them in the water until the berries are soft. Run them through a course sieve and add all but the remaining orange juice and ginger ale. Cook 10 minutes, at a simmer, and then strain through cheesecloth, or through a jelly bag. At this point, you can add the orange juice and then freeze. Or, chill your mixture thoroughly, and then add the orange juice and ginger ale, with enough crushed ice to keep it really cold.
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