Tangy Cranberry Tea Food

HOT CRANBERRY TEA

Steps:

• In a Dutch oven, combine the water, cranberries and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until berries pop, stirring occasionally., Remove from the heat. Discard cinnamon. Strain cranberry mixture through a cheesecloth-lined colander. Return to Dutch oven. Stir in the sugar, orange juice and lemon juice; heat through. Serve warm.

CRANBERRY TEA

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.

HOT SPICED CRANBERRY DRINK

Steps:

• In a 5-qt. slow cooker, combine water, sugar and juices; stir until sugar is dissolved. If desired, place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and Red Hots to slow cooker. Cover and cook on low for until heated through, 2-3 hours. Before serving, discard spice bag and stir punch.

TART AND TANGY CRANBERRY BARS

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.

CRANBERRY ORANGE TEA

Steps:

• Steep the tea bags in boiling water for about 5 minutes.
• Add the sugar and stir to disssolve.
• Add the hot cranberry juice and serve warm in mugs garnished with orange wedges or chill and serve over ice.

HOT CRANBERRY TEA

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.

CITRUS CRANBERRY TEA

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.

CRANBERRY TEA

Steps:

• Bring first 6 ingredients to a boil in a large Dutch oven;reduce heat and simmer 10 minutes.
• Remove from heat and add tea bags; cover and steep 5 minutes.
• Using a slotted spoon, remove and discard teabags, cinnamon, and cloves; stir in orange juice.
• Chill tea; serve over ice with lemon wedges.

HOT SPICED TEA

Steps:

• Place cinnamon sticks, allspice and cloves on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag. , Place water and spice bag in a large saucepan; bring to a boil. Remove from the heat. Add tea bags; cover and steep for 5 minutes. Discard tea bags and spice bag. Stir in brown sugar until dissolved. Add juices; heat through. Serve warm.

CRANBERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
• In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
• Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.