Cranberry Apple Cider Tea Punch

The frozen cranberries in this tea punch serve a dual purpose: They chill the punch and add a decorative garnish. But caution your guests not to eat the cranberries; they pack a mouth-puckering tartness.

Cranberry Apple Cider Tea Punch
Yield: 1 gallon
Write a review
  1. 8 cups water
  2. 3 family-size berry flavored tea bags
  3. 2 tablespoons mulling spices
  4. ¾ cup sugar
  5. 4 cups apple cider
  6. 4 cups cranberry juice
  7. 1 (12-ounce) bag frozen cranberries
  1. In a large pan over high heat, bring water, tea bags, and mulling spices to a boil. Reduce heat, and simmer for 20 minutes.
  2. Remove from heat, and strain tea mixture into a gallon-sized container. Add sugar, and stir to dissolve. Add apple cider and cranberry juice to tea mixture; chill until ready to use. To serve, float frozen cranberries in tea.
  1. • The tea punch can be made ahead and refrigerated for up to 3 days.
TeaTime Magazine
 From TeaTime November/December 2007


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.