HOT CRANBERRY TEA
A sentimental favorite. My mother and I made it when I was 7 and it's been a part of our holiday tradition ever since. A fun recipe to make with the kids. A slow cooker will keep it warm while serving.
Provided by TERRAMISU
Categories Drinks Recipes Tea Hot
Time 1h30m
Yield 14
Number Of Ingredients 7
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.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 36.8 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.6 g, Sodium 10.4 mg, Sugar 31.8 g
CRANBERRY-GINGER ICED TEA
ATLANTIC VS. PACIFIC SEAFOOD COOKOFF
Provided by Food Network
Number Of Ingredients 7
Steps:
- Peel gingerroot and cut into thin slices. Boil water, sugar and gingerroot until the sugar dissolves. Let cool. Brew the 10 teabags in 5 cups water and let it cool. For each serving, place 2 orange wheels, 1-ounce ginger syrup, 4 ounces brewed tea and 3 ounces cranberry juice in an ice-filled mixing glass. Shake and strain into ice-filled wine glass or tumbler. Garnish with additional orange wheels.
CRANBERRY-GINGER RELISH
You can make this tart ruby-red relish up to three days ahead of the feast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
- Remove relish from heat. Let cool to room temperature, and serve.
CRANBERRY GINGER TEA
Make and share this Cranberry Ginger Tea recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized bowl, pour boiling water over ginger and cranberries.
- Cover and let stand 20 minutes.
- Strain, add nutmeg and cranberry juice and stir.
- Serve warm or chilled over ice cubes.
- Garnish with mint.
Nutrition Facts : Calories 120.3, Fat 1.4, SaturatedFat 0.4, Sodium 13.4, Carbohydrate 26.8, Fiber 3.8, Sugar 9.2, Protein 2.1
CRANBERRY GINGER TART
I love desserts that look this impressive but are actually simple to make. This almond-crusted tart will charm guests, especially when served with fresh, orange-infused whipped cream. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool on a wire rack., Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture., Spread cranberry mixture into prepared crust. Bake at 375° for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange zest; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator.
Nutrition Facts :
CRANBERRY TEA BREAD
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 276 g, Fat 10 g, Fiber 2 g, Protein 6 g
CRANBERRY-RASPBERRY GINGER TEA
Three ingredients to this distinctive berry-ginger tea served hot in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Mix all ingredients in 2-quart saucepan. Heat to boiling; reduce heat.
- Simmer uncovered 10 minutes, stirring occasionally. Remove gingerroot. Serve tea warm.
Nutrition Facts : Calories 70, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
CRANBERRY-GINGER LINZER TORTE COOKIES
This is one of my favorite cookies for a few different reasons. It's kind of a sandy cookie, so you get that snap. Its warming spices play very nicely with the cranberry-ginger jam. You can use that jam in other places, even as cranberry sauce. You have that acidity and that little bit of sour as well as sweet. And they're just as good right out of the freezer. It's a great cookie with the holidays for exchanges or just to have after dinner. Can be stored in an airtight container at room temperature for up to 3 days.
Provided by Carla Hall
Categories Cranberry Cookies
Time 2h25m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
- Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
- Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
- Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
- While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
- When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.
Nutrition Facts : Calories 281.5 calories, Carbohydrate 43 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 57.4 mg, Sugar 26.8 g
DARJEELING CRANBERRY, GINGER AND ORANGE TEA LOAF (FAT-FREE)
A delectable and easy Tea Loaf with aromatic and fruity flavours! The beauty of these British and Irish style Tea Loaves or Brack, is that they are nearly always fat-free, making them a tasty snack to have with an afternoon cuppa, and without the guilt! I have added ginger for a subtle kick, and I have discovered that if you soak your fruit in Darjeeling tea, it lends a wonderful flavour to the fruit, you can use any tea of your choice however. Remember to start this Tea Loaf off the night before you wish to bake it, as the fruit steeps in the tea overnight, making them plump and moist. This Tea Loaf freezes well (in slices) and it will stay fresh for a week in an airtight tin. NB: A note on ingredient conversions to US cups; The conversion rate to US cups is very dependant on what type of sugar and flour you use - there is a different rate for white flour and wholemeal flour, as there is for caster (superfine) sugar and granulated sugar. We use weights for measurements, and US cups rely on volume!
Provided by French Tart
Categories Quick Breads
Time 13h50m
Yield 12 slices, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- NIGHT BEFORE BAKING:.
- Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
- BAKING THE TEA LOAF:.
- Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
- Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
- Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
- Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
- If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
- Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
- Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
- This is wonderful when buttered or toasted!
- NB: You must use HOT tea!
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- In a large pot, combine the water, cranberries, orange juice, orange peels, ginger, and rose hips (if using).
- Bring to a boil over high heat then reduce the heat to low and simmer, covered, for 15 minutes. Stir in the honey or maple syrup, then turn the heat off and let it steep for a further 10 minutes. Strain and serve hot or cold.
CRANBERRY GINGER TEA | BETTER HOMES & GARDENS
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3/5 (4)Calories 55 per servingTotal Time 15 mins
- In medium saucepan bring water just to boiling. Remove from heat; add tea bags and ginger. Steep tea for 3 to 5 minutes. Meanwhile, place cranberry sauce in blender; cover and blend until almost smooth.
- Remove tea bags and ginger from water; discard bags and ginger. Stir blended cranberry mixture into tea until well combined. Serve hot, or cover and refrigerate to serve cold. Stir before serving. Makes 4 servings.
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