Cranberry Orange Tea Recipes

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CRANBERRY ORANGE ICED TEA



Cranberry Orange Iced Tea image

When the temperature rises, stay cool with this cranberry and citrus iced tea.

Provided by Sweet'NLow(R)

Categories     Trusted Brands: Recipes and Tips     Sweet'N Low®

Yield 6

Number Of Ingredients 6

2 cups boiling water
6 cranberry herb tea bags
¼ cup lemon juice
9 packets Sweet'N Low granulated sugar substitute
2 ½ cups cold water
1 ½ cups orange juice

Steps:

  • In a large pitcher, pour the boiling water over the tea bags. Steep 5 minutes; remove the tea bags and discard.
  • Stir in the lemon juice and Sweet'N Low until the Sweet'N Low dissolves. Mix in the cold water and orange juice.
  • Refrigerate until well chilled.
  • Pour over ice in tall glasses.

Nutrition Facts : Calories 30.4 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 6.1 mg, Sugar 7 g

CRANBERRY ORANGE TEA



Cranberry Orange Tea image

This recipe can be served hot or chilled over ice. It is perfect for the winter months, caroling, sleding, etc. It is also perfect for sipping around the pool or at barbecues. It comes for The Hotel Limpia Cookbook.

Provided by PaulaG

Categories     Punch Beverage

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups boiling water
4 orange and spice tea bags
3 tablespoons sugar
2 cups cranberry juice, heated
orange wedge

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.

CRANBERRY-ORANGE TEA RING



Cranberry-Orange Tea Ring image

This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!

Provided by larkspur

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 10

Number Of Ingredients 20

¼ cup warm water (110 degrees F (43 degrees C))
1 (.25 ounce) package rapid-rise yeast
¾ cup warm milk (115 degrees F (46 degrees C))
1 egg
¼ cup orange marmalade
2 tablespoons butter, melted
3 cups bread flour
½ cup old-fashioned oats
1 teaspoon salt
1 ½ cups chopped fresh cranberries
6 tablespoons brown sugar
6 tablespoons water
6 tablespoons chopped walnuts
1 ½ tablespoons butter
1 ½ tablespoons lemon juice
1 egg white
1 teaspoon water
½ cup powdered sugar
1 teaspoon frozen orange juice concentrate
1 teaspoon water, or as needed

Steps:

  • Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
  • Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
  • Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
  • Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
  • Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
  • Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
  • Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 52.4 g, Cholesterol 28.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 289.4 mg, Sugar 20.9 g

CRANBERRY AND ORANGE ICED TEA



Cranberry and Orange Iced Tea image

A glass of cranberry-infused chilled tea is a flavour sensation and the ultimate thirst-quencher on a hot summer's day Time to prepare doesn't include 24 hours for ice cubes

Provided by Lavender Lynn

Categories     Beverages

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

1 small orange
4 english breakfast tea bags
1 liter boiling water
1 liter cranberry juice
2 tablespoons caster sugar

Steps:

  • Use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove the white pith from the rind.
  • Place the rind and tea bags in a large heatproof jug. Pour over the water. Set aside for 20 minutes to infuse.
  • Remove the tea bags and rind, and discard. Add the cranberry juice and sugar to the jug, and stir to combine.
  • Cut half the orange flesh into small pieces and divide among 2 ice cube trays. Pour the tea mixture among the trays. Place in the freezer overnight. Cover the remaining tea mixture with plastic wrap and place in the fridge to chill.
  • Remove the ice cubes from the trays and place in a serving jug. Pour over the tea mixture and serve.
  • Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Continue from step 5 just before serving. Picnic tip: Divide the ice cubes and tea among airtight bottles or jugs. Transport in your esky.

HOT CRANBERRY TEA



Hot Cranberry Tea image

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

3 ½ quarts water
1 (12 ounce) package cranberries
2 cups white sugar
2 oranges, juiced
2 lemons, juiced
12 whole cloves
2 cinnamon sticks

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

HOT CRANBERRY TEA



Hot Cranberry Tea image

Cinnamon-infused cranberries combine with orange and lemon juices for a not-too-sweet beverage. The crimson color is perfect for the holiday season.-Sarah Dennis Scott, Murfreesboro, Tennessee

Provided by Taste of Home

Time 40m

Yield 12 servings (3 quarts).

Number Of Ingredients 6

3 quarts water
4 cups fresh or frozen cranberries, thawed
2 cinnamon sticks (3 inches)
2 cups sugar
1/2 cup orange juice
2 tablespoons lemon juice

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.

Nutrition Facts :

CRANBERRY ORANGE TEA CAKES



Cranberry Orange Tea Cakes image

Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 36

Number Of Ingredients 12

1/2 cup sweetened dried cranberries
1 teaspoon Gold Medal™ all-purpose flour
3/4 cup margarine or butter, softened
1/2 cup granulated sugar
1 egg
2 tablespoons sour cream
1 tablespoon grated orange peel
1/2 teaspoon orange extract
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar

Steps:

  • Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
  • In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
  • Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
  • Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 5 g, TransFat 1/2 g

CRANBERRY-ORANGE-WALNUT TEA CAKES



Cranberry-Orange-Walnut Tea Cakes image

Quick breads are among our most well-loved edible gifts. Here, the season's standouts -- tart cranberries and refreshing citrus -- spike a batch of sweet, moist mini loaves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 9

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour, plus more for pans
3/4 cup heavy cream
Finely grated zest of 1 orange, plus 2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
3/4 cup fresh or frozen (thawed) cranberries
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
  • Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

CRANBERRY ORANGE TEA BISCUITS



Cranberry Orange Tea Biscuits image

My mother in law makes these every time she visits! They freeze perfectly and are a delicious treat.

Provided by lunabelle

Categories     Breakfast

Time 25m

Yield 20 biscuits

Number Of Ingredients 11

4 cups white flour
1 cup shredded unsweetened coconut
2 eggs
1/4 teaspoon salt
1 1/2 cups raisins or 1 1/2 cups dried cranberries
1 (10 ounce) can mandarin oranges
1/4 cup water
1 cup sugar
1 cup butter
2 tablespoons baking powder
2 teaspoons vanilla

Steps:

  • blend all dry ingredients. put oranges, water eggs and vanilla in a jar and shake to break up oranges. add dry ingredients. use ice cream scoop and drop on a cookie sheet. bake at 350F for 10-15 minute.

Nutrition Facts : Calories 335.1, Fat 17.4, SaturatedFat 12.5, Cholesterol 43, Sodium 232.5, Carbohydrate 42.7, Fiber 3.2, Sugar 18.9, Protein 4.5

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