Hot Cranberry Punch

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.

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  • Makes: 5 servings
  • Serving Size: 1 cup
  • Makes: 5 cups
  • Hands On: 10 mins
  • Total Time: 25 mins

Hot Cranberry Punch

Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Hot Cranberry Punch)

  • Per serving:
  • 134 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 12 mg chol. ,
  • 47 mg sodium ,
  • 24 g carb. ,
  • 3 g fiber ,
  • 17 g sugar ,
  • 0 g pro.
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