Spiced Cranberry Tea
Keeps well in the refrigerator.

Servings: 16

• 1 pound fresh or frozen cranberries
• 3 quarts cold water
• 2 cups orange juice
• 2 1/8 cups pineapple juice
• 1/4 cup lemon juice
• 2 cups granulated sugar, more or less to individual taste
• 1 - 3 inch piece of cinnamon stick
• 1 teaspoon whole cloves
• 1/2 teaspoon whole allspice berries

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.

Per Serving: 147 Calories; trace Fat (1.2% calories from fat); trace Saturated Fat; trace Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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