Holiday Mulled Cranberry Tea

Mulled cider and mulled wine step aside ... there's a new mulled beverage in town! Mulled Cranberry Tea is my new favorite Fall and holiday warm spiced drink. Give it a try - it'll be your new favorite, too.

When the cooler temperatures come around, I'm all about warm drinks. There's just something so comforting about holding a warm mug and sipping away.

And when that warm drink just so happens to have been simmered with the deliciousness of cinnamon and cloves? Even better. And even more comforting. And let me just say, I'm loving that tea and cranberry have joined forces in this version of mulled comfort.

But when I first ran across the recipe inspiration for this Mulled Cranberry Tea in the Crock-Pot Slow Cooker Bible cookbook, I was really skeptical. I mean, with cranberry as the major component, wouldn't it be tart? Like, too tart to even enjoy?

And then to top off the cranberry tartness, you add lemon? Ummm, lemon = more tart, right?

I still had to give the combination a try, of course. 'Cause I like to try flavor combinations that are new to me. Even if I'm skeptical.

Well, it turns out this cranberry-tea-lemony-spice concoction is just perfect for cold weather sipping. Very flavorful. Very yummy. And not too tart at all. I changed up the original recipe quite a bit ... increasing the tea, increasing the spice, adjusting proportions, changing the sweetener and the cooking method ... to adjust it to my liking. Tweak to your liking, too ... After all, isn't that one of the fun things about cooking?

I encourage you to whip up a batch of Mulled Cranberry Tea for a holiday party, pre-holiday dinner sipping, brunch ... or just for yourself to sip while curled up with a good book.

It's packs ultimate mulled flavor and comfort.

Holiday Mulled Cranberry Tea

Source: Adapted from Crock-Pot Slow Cooker Bible

(Printable recipe)

Ingredients

3 regular-sized tea bags
1 1/4 c. boiling water
1 (60 oz.) bottle 100% juice cranberry juice {not cranberry juice cocktail}
1/2 c. dark brown sugar
1/2 c. dried cranberries {eg: Craisins}
1 lemon, thinly sliced
4 or 5 cinnamon sticks
10 whole cloves

Directions

Place tea bags in a large pot or Dutch oven. Pour boiling water over tea bags; steep for 5 minutes. Remove tea bags from pot, gently squeezing water out back into the pot.
Add all remaining ingredients to pot. Over medium heat, bring to a very gentle simmer {small bubbles should just be forming around the edges). Reduce heat to medium-low to low; gently simmer, covered, for 30 minutes.
Serve warm with additional cinnamon sticks for garnish, if desired.

Notes:

Leftovers can be stored in the refrigerator. Remove lemon slices and cinnamon sticks before refrigerating as their flavors will become too strong if left in the mixture.

I also enjoy the mulled tea served cold.

This can be prepared in a slow cooker. Steep tea bags in boiling water; place tea in slow cooker. Add remaining ingredients and cook on high setting for 1 1/2 to 2 hours or on low setting for 3 to 4 hours.

Enjoy!

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