Best 7 Cranberry And Orange Iced Tea Recipes

ORANGE-CRANBERRY SPICED ICED TEA

Steps:

• In a medium saucepot combine the orange and cranberry juices, sugar, cinnamon stick, and water. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes. Remove from heat, add the tea bag, cover and let stand for 5 minutes. Remove and discard the cinnamon and the tea bag. Serve chilled over ice. Garnish with orange wedges and cinnamon sticks, if desired.

ORANGE ICE TEA

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

CRANBERRY AND ORANGE ICED TEA

Steps:

• Use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove the white pith from the rind.
• Place the rind and tea bags in a large heatproof jug. Pour over the water. Set aside for 20 minutes to infuse.
• Remove the tea bags and rind, and discard. Add the cranberry juice and sugar to the jug, and stir to combine.
• Cut half the orange flesh into small pieces and divide among 2 ice cube trays. Pour the tea mixture among the trays. Place in the freezer overnight. Cover the remaining tea mixture with plastic wrap and place in the fridge to chill.
• Remove the ice cubes from the trays and place in a serving jug. Pour over the tea mixture and serve.
• Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Continue from step 5 just before serving. Picnic tip: Divide the ice cubes and tea among airtight bottles or jugs. Transport in your esky.

CRANBERRY ORANGE ICED TEA SPARKLER

Steps:

• Bring 1 quart water to a boil, then remove from the heat and add the tea bags. Steep the tea, dunking the bags occasionally, 10 minutes. Remove the tea bags. Add the cranberry juice and stir. Refrigerate until chilled completely, about 1 hour.
• Fill a tall glass a third of the way with the cranberry tea, then fill the rest of the way with the Italian orange soda. Add a heaping tablespoon of the cranberry cubes. Garnish with an orange zest curl and serve. Repeat with 11 more glasses and the remaining ingredients.

FRESH CRANBERRY SPICED TEA

Steps:

• Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.
• Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

CRANBERRY-MINT ICED TEA

Steps:

• Heat cranberry juice cocktail to boiling in 2-quart saucepan. Pour over tea bags and mint in 2-quart glass measuring cup or heatproof pitcher. Let steep 5 to 10 minutes.
• Strain tea mixture. Stir in sugar. Serve tea over ice. Add more sugar if desired.

CRANBERRY ORANGE TEA

Steps:

• Steep the tea bags in boiling water for about 5 minutes.
• Add the sugar and stir to disssolve.
• Add the hot cranberry juice and serve warm in mugs garnished with orange wedges or chill and serve over ice.