Spiced Fruit Tea Food

ORANGE-EARL GREY ICED TEA

Steps:

• Steep loose tea (or tea bags) and orange peel in boiling water for 3 to 5 minutes.
• Strain the tea (or remove tea bags and orange peel) and pour into a large pitcher. Stir in orange juice and sugar until the sugar is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with orange wedges, if desired.

SPICED FRUIT LOAF

Steps:

• Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Bake for 20 mins, then cool in the tins before turning out and slicing.

HOT SPICED TEA FOR THE HOLIDAYS

Steps:

• Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
• Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.

SPICED TEA MIX

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

CITRUS SPICED TEA

Steps:

• In a large kettle or Dutch oven, bring water to a simmer; turn off heat. Add tea bags, cover and steep for 3-5 minutes. Remove and discard bags. , In a bowl, dissolve sugar in boiling water. Add cinnamon sticks and cloves; cover and steep for 15 minutes. Add concentrates and pineapple juice; mix well. Strain and discard spices. Stir into tea; heat through. Serve with cinnamon sticks for stirrers if desired.

SPICED FRUIT TEA

Steps:

• Pour boiling water into a very large bowl. Add the tea bags.
• Let steep for 5 minutes.
• Remove and discard tea bags Stir in sugar and cinnamon until sugar is dissolved.
• Stir in pineapple juice, cranberry juice, and lime juice.
• Remove 3 cups of the mixture.
• Cover and chill the remaining mixture for at least 4 hours or up to 3 days.
• Pour the 3 cups tea mixture into two clean ice cube trays, adding kumquat slices, if desired.
• Cover and freeze until firm.
• To serve, divide prepared ice cubes among glasses.
• Add chilled tea mixture.
• If desired, garnish with fruit and/or mint. Makes: 8 to 10 (about 8-ounce) servings.

TENNESSEE FRUIT TEA

Steps:

• Stir together tea, water, and sugar: bring to boil, then let cool.
• In a gallon container mix lemonade and pineapple orange juice.
• Add to tea mixture along with enough water to make one gallon.
• Refrigerate.
• Serve over ice.

APPLE SPICED TEA

Steps:

• In a small bowl, combine the first five ingredients. Add boiling water. Cover and steep for 5 minutes. Strain, discarding tea bag and spices. Stir in sugar. Serve immediately.

SPICED HOLIDAY TEA

Steps:

• In a medium saucepan bring water to boiling.
• Add tea bags, anise, and cinnamon stick.
• Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.
• 2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.

HOT SPICED ORANGE AND FRUIT TEA

Steps:

• Pour 2 quart boiling water over the 8 teabags.
• Brew 5 minutes, remove tea bags, set aside.
• While doing the above boil 2 Celsius each water and sugar together for10 minutes, or until sugar is disolved, to make syrup.
• Add remaining ingredients.
• Bring backto boil and simmer 20 minutes.
• Remove cloves and cinnamon.
• Serve hot.
• Allow each person to sweeten as they choose.

FRUIT TEA

Steps:

• Boil water, pour over tea bags, and steep for 5 minutes.
• Add other ingredients plus enough water to make 1 gallon.
• Stir and serve.