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Wednesdays Unplugged - Cranberry Tea

By Homesmsp @HomesMSP

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!


"Not what we have but what we enjoy, constitutes our abundance." ~ Epicurus

Most of the snow from last weekend is gone and it sounds like a warm Thanksgiving weekend, in the 50's. We're having Thanksgiving here tomorrow, today's cooking will be for tomorrow. Grandkid sleepover last weekend...


I got a recipe for cranberry tea from a friend a long time ago and had a craving to try it this week but couldn't find it... so I settled on this one, will serve for Thanksgiving. The recipe called for a 12 ounce package of cranberries and I had a 16 ounce package... used all of them and added an extra orange, used 2 valencia oranges and 1 navel, used Meyer lemons.


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

Combine water and cranberries in a large pot. 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.

Sharlene Hensrud, RE/MAX Results -

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