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For a mocktail version of this cranberry tea punch, simply omit the rum. Cinnamon sticks, cloves, and plenty of citrus ensure each sip is still loaded with flavor.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan bring the water to boiling. Add cranberries. Boil gently 3 to 4 minutes or until skins burst. Pour mixture through a fine-mesh sieve, pressing lightly on cranberries; discard solids.

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  • Return strained liquid to saucepan. Stir in sugar, cinnamon sticks, and cloves. Bring to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat.

  • Add tea bags, lemon zest and juice, and orange zest. Let stand 3 minutes; discard tea bags. If desired, stir in rum. Transfer to a punch bowl; garnish with additional cranberries and fresh bay leaves.

Nutrition Facts

134 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 12 mg cholesterol; 47 mg sodium. 79 mg potassium; 24 g carbohydrates; 3 g fiber; 17 g sugar; 0 g protein; 0 g trans fatty acid; 199 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 2 mcg folate; 0 mcg vitamin b12; 18 mg calcium; 0 mg iron;

Reviews

1 Ratings
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