November 15, 2014

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.

Holiday Mulled Cranberry Tea

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?

Holiday Mulled Cranberry Tea

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.

Mulled Cranberry Tea

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.

Mulled Cranberry Tea
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Holiday Mulled Cranberry Tea
Source:  Adapted from Crock-Pot Slow Cooker Bible

  • 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
  1. 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.
  2. 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.
  3. Serve warm with additional cinnamon sticks for garnish, if desired.
~ 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.


Please enjoy these other comforting Fall beverages from The Kitchen is My Playground ...


  1. Yummo! Looks delicious! I hope you will link it up at the Found & Foraged Linky Party tonight! It just started at 8PM CST. Hope to see you there

  2. How yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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