I was recently asked to write a post on how I stay healthy through the winter. Not like there’s any special formula. Just good luck in some case, but I do believe there’s something to be said for eating well to prevent sickness. I saw this superfood tea on Aloha‘s recipes and decided to give it a spin. My twist added unsweetened cranberry juice and real tea. My grandmother would make a special tea this one every Christmas and this quite reminded me of it. This Cranberry Orange Tea with Ginger can be served alone, with green, red or black tea, hot or cold. I suppose you could even add the mix to seltzer for a sparkling take. Either way, it’s tart, slightly spiced and very light. Packed with antioxidants from the cranberries, vitamins from the clementine, and ginger’s anti-inflammatory properties, this tea will have you sipping on it again and again.
Ingredients (makes about 8 servings).
- 3 c water
- 1 c no sugar added cranberry juice
- 2 inch piece of fresh ginger, peeled and grated
- 1/3 c whole cranberries
- 1 whole clementine (or orange)
- 1-2 T agave nectar or sweetener of choice
- Tea of choice (I’ve tried both green tea and black with this)
- In a large saucepan, combine water and cranberry juice. Add the cranberries, ginger, and the juice from one clementine. If you want, throw in the whole clementine pieces (see picture below). Heat the mixture on high.
- Once warm, stir in the agave nectar. It will dissolve better.
- Bring the mixture to a boil. Remove from heat and let steep for 5-10 min. Strain and transfer to a covered container. (Note: you could keep the cranberries, orange and ginger in the covered container and strain the liquid before each use.)
- While steeping, brew tea of choice in a large mug.
- Depending on the potency, add 1/2 c or more of cranberry ginger mixture to the tea. For a sweeter sip, add an additional 1 t of agave nectar to your tea.
- Serve hot and enjoy!