This easy homemade cranberry tea is made with fresh or frozen cranberries, water, and warming spices. Add a splash of bourbon for a winter cocktail!
Who else is excited for cranberry season?
My guess is, everyone. Right?
These pretty bright red berries are one of my favorite fall fruits. Not only do I love the color, but I also think they’re pretty delicious.
Recently though, as I was sipping some homemade cranberry juice, I realized something. I should make cranberry tea!
If you follow my Instagram stories, you might’ve seen me excitedly making this tea.
Cranberry tea is a refreshing drink that’s perfect for fall and winter. Serve it hot or cold, and you can even turn it into a cocktail.
What Does Cranberry Tea Taste Like?
Cranberries, of course!
But it also reminds me a little bit of a red zinger tea.
Should I Use Fresh or Frozen Berries?
Either will work perfectly!
I usually buy a bunch of fresh berries and then store them in the freezer to use all year long.
Can I Use Dried Cranberries?
We’re using the liquid from inside the cranberries, and dried cranberries don’t have any liquid to extract.
How to Make Cranberry Tea
Add cranberries, water, and a cinnamon stick to a large pot.
Bring the water to a boil.
This will help release the juice in the berries.
Keep boiling the berries for about five more minutes, and then pour the cranberry tea through a mesh strainer.
Taste the tea and sweeten if desired. To turn this into a cranberry tea cocktail, add a splash of bourbon!
Drink your tea warm, and refrigerate the rest for later. It’s also delicious as a chilled iced tea!
1 Week (Fridge), 1 Year (Freezer)
- 5 cups water
- 2 cups cranberries (fresh or frozen)
- 1 cinnamon stick (Optional)
- ¼ cup sugar, honey, or other preferred sweetener (Optional)
- Add water, cranberries, and the cinnamon stick (if using) to a large pot over medium-high heat, and bring to a boil.
- When cranberries begin to burst, use a potato masher to crush the berries. Boil for about 5 more minutes.
- Strain the liquid through a fine mesh sieve or strain through cheesecloth.Tip: Cheesecloth will yield the clearest juice without sediment, but a fine mesh sieve will catch most of the sediment.If desired, sweeten the cranberry tea.
- Serve warm.Store the strained cranberry tea in the fridge and use within a week or freeze and use within a year. Reheat before serving or drink cold.