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Food Fare: American RecipesCranberry & Lemon Tea

Colonial American

Place the tea bags and cinnamon stick in a large pot. In a separate pot or large kettle, boil the water and then pour over the tea bags and cinnamon stick. Let steep for about five minutes. Remove the tea bags and cinnamon; add sugar, stirring until just dissolved. Stir in cranberry juice cocktail and lemon juice. Place over medium heat until the mixture is steaming hot. Serve in individual cups with a fresh cinnamon stick each.

 

*Shenanchie's Note: Tea bags didn't exist in Colonial times, of course, nor did cranberry juice cocktail. To prepare the Cranberry & Lemon Tea recipe in true Colonial fashion, use approximately 1 teaspoon loose tea leaves per "bag" (depending on tea strength preference), and plain cranberry juice.

 

Recipe featured in the Ambrosia Cookbook.

 

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