Cranberry Tea

Ingredients

• 1.2 L (5 cups)water
• 200 g (2 cups)cranberries, fresh or frozen
• 1 cinnamon stickcinnamon stick (optional)
• 60 ml (¼ cup)sugar, honey or another preferred sweetener (optional)

Instructions

1. 1

   Bring to a boil

   Put the water, cranberries and cinnamon stick, if using, in a large pot over medium-high heat. Bring the mixture to a boil.

2. 2

   Crush the berries

   Once the cranberries start to burst, mash them with a potato masher. Boil for about 5 more minutes.

3. 3

   Strain and sweeten

   Pour the liquid through a fine-mesh sieve or cheesecloth. Cheesecloth gives a clearer drink with less sediment, while a fine-mesh sieve catches most of it. Sweeten the tea if desired.

4. 4

   Serve or store

   Serve warm. Refrigerate the strained tea and use it within a week, or freeze it and use within a year. Reheat before serving, or drink it cold.

What is cranberry tea?

Cranberry tea is a fruit-based drink made by simmering cranberries in water and straining the liquid. This American-style version keeps the method simple, with cinnamon and sweetener as optional additions.

The brief simmer draws out the berries’ tart flavour, while crushing them after they begin to burst helps release more juice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 18 calories, 1g protein, 5g carbs, 1g fat.

The carbohydrates in each serving come mainly from the cranberries and any added sweetener; the recipe provides little protein or fat. Pair a mug with a protein-rich snack or meal if you want it to be more filling.

Choosing the ingredients

Cranberries: Fresh or frozen berries both work, so there is no need to thaw frozen ones first. Use berries that are intact before cooking, as they will burst in the pot.

Cinnamon: The stick is optional and adds a gentle warming note as the berries simmer. Leave it out for a cleaner cranberry flavour.

Sweetener: Sugar, honey or another preferred sweetener can be added after straining. Start with less if you like a sharper, more tart drink.

Getting the flavour from the berries

Bursting point: Let the cranberries boil until their skins begin to split before mashing them. This makes them easier to crush and helps release their juices.

Mashing: Use a potato masher to press the berries in the pot, then continue boiling for about 5 minutes. Avoid splashing the hot liquid as you work.

Straining for the right texture

Fine-mesh sieve: This removes most of the berry solids while allowing a little sediment through. Pour steadily and avoid pressing the pulp if you want a smoother drink.

Cheesecloth: Choose this for a clearer result with less sediment. Strain the hot liquid carefully, as the cloth and liquid will both be hot.

Timing and doneness

The recipe takes about 15 minutes in total. Look for berries that have begun to burst, then give the crushed mixture its additional 5-minute boil before straining.

The finished tea should be a strained liquid rather than a thick purée. Sweeten it once the solids have been removed, adjusting to taste.

Serving cranberry tea

Serve it warm in mugs for a simple, tart drink, or chill it and serve cold. The optional cinnamon gives the warm version a particularly cosy flavour.

For a winter cocktail variation, add a splash of bourbon to a serving. Keep it optional so the tea can also be enjoyed as a non-alcoholic drink.

Recipe notes & tips

• Use a large pot so the berries and water have room to boil without spilling.
• Wait for the cranberries to start bursting before mashing them.
• Strain carefully to avoid splashes from the hot liquid.
• Use cheesecloth when you want less sediment in the finished tea.
• Taste the strained drink before adding sweetener, then adjust gradually.

Variations

• Add cinnamon: Simmer the optional stick with the berries for a warming spice note.
• Use honey: Choose honey as the optional sweetener and stir it into the strained tea.
• Make it less sweet: Leave out the sweetener or add only a small amount.
• Serve it cold: Chill the strained tea and pour it cold.
• Make a cocktail: Add a splash of bourbon to a serving for a winter drink.

Common mistakes to avoid

• Mashing too early: Wait until the cranberries begin to burst so they are easier to crush.
• Skipping the extra boil: After mashing, boil for about 5 more minutes to finish extracting the berry flavour.
• Expecting a clear result from a sieve: Use cheesecloth if you want less sediment.
• Adding all the sweetener at once: Sweeten after straining and adjust to taste.
• Leaving it out after cooking: Refrigerate the strained tea if you are not serving it straight away.

How to store

Keep strained cranberry tea covered in the fridge and use it within a week, or freeze it for up to a year. Reheat before serving warm, or serve it cold.

Frequently asked questions