Hello, 2020! If you are new to the blog. Welcome! x
Winter is here and so are the long nights and the short days. It is a whole different experience for me. Back home in Dubai, the earliest sunsets were by 6 PM. Whereas in London the sun goes down as early as 3:30 PM. The days can be gorgeous and the sun does come out. I love the December – January time of the year when all the lights are out and festivity is still in the air.
January is the hot tea month of the year and I thought it would be perfect to kick off with this recipe. This slow-cooked cranberry spiced tea is a favorite for this time of the year. I decided to do a little bit of a tweak to my mulled cranberry tea recipe that was posted 4 years ago. (It’s been THAT long!)
This tea doesn’t use a tea bag or powdered tea of any kind. You could go ahead and add a tea bag if that is what you prefer. The flavor combination is a nice blend of tart and sweet. I added ginger and fresh orange juice which lift the flavor of the cranberry.
This Christmas I went on a limb and decided to go all out and prepare a nice Christmas dinner. My heart was back home the whole time and I must say having a nice home-cooked meal in the company of my family and friends made for a very memorable first Christmas in London.
One of the items on the menu was a sweet cranberry sauce that went along with a delicious side of chicks in blankets. I couldn’t find any fresh cranberry and instead brought some frozen cranberry.
For this tea, you can use either fresh or frozen cranberries. They both work really well and you get a really nice flavor from the slow cooking. This recipe also incorporates another Christmas ingredient. Clementines. I used the juice and some of the peel as well. It adds so much freshness and sweetness to the tea.
I brewed my first batch of tea in the morning and drank it throughout the day. Boiling and re-steeping. The tea brews to a gorgeous pinkish-red color. The last week I’ve been missing home a lot and this tea was very warm and comforting.
Cranberries are rich in antioxidants and nutrients. Ginger is one of my favorite additions to any tea. It is used in so many traditional medicines and recipes in India. It aids with digestion and also is a powerful remedy during the cold and flu season.
What is your favorite cozy winter tea?
Slow-cooked cranberry spiced tea
4-5 cups of water
1 cup of frozen or fresh cranberries
a medium-sized piece of ginger (I like it spiced and so used a generous piece of ginger)
1/4 cup fresh orange juice
a few fresh orange peels
a medium-sized piece of cinnamon
1-crushed cardamom pod
honey for sweetening (or a sweetener of your choice)
*the quantities of the ingredients in the tea can be modified as per your preference.
In a medium-sized saucepan, add all the above ingredients except the honey to the water. Turn up the heat and let it come to a boil. Once it starts to boil reduce the heat and let the tea simmer for about 15-20 minutes. By this time your kitchen and house would be filled with the aroma of warm spices. Turn off the heat and let the tea cool down. Strain and pour the tea into a cup. Stir in some honey and enjoy it.