Cranberry Ginger Tea

This is a herbal tea that actually tastes like something. Fresh ginger slices and whole cranberries steeped in boiling water for 20 minutes, then strained and boosted with cranberry juice and a pinch of nutmeg. Tart, spicy, and warming.

The steeping time matters. Twenty minutes gives the ginger enough time to release its sharp, peppery oils into the water, and the cranberries soften and burst, releasing their tart juice into the mix. Shorter and it’s too mild. Longer and the ginger gets overpoweringly bitter.

After straining, the cranberry juice goes in. This deepens the tart, fruity flavor and gives the tea a gorgeous ruby-red color. A pinch of nutmeg adds a subtle warmth that rounds out the ginger’s sharpness.

Serve it warm on a cold day or pour it over ice cubes with a mint sprig for a refreshing summer drink. Works both ways.

Pro Tips

• Slice the ginger thin for maximum surface area and faster extraction. No need to peel it
• Use fresh cranberries, not dried. Dried cranberries are coated in sugar and won’t release the same tart juice
• If serving cold, brew it slightly stronger since the ice will dilute the flavor
• Stir in a spoonful of honey if you prefer a sweeter tea. The natural version is quite tart

Variations

• Add a cinnamon stick during steeping for a warm, spiced version
• Swap cranberry juice for pomegranate juice for a deeper, more complex tartness
• Stir in a splash of orange juice for a cranberry-citrus tea