Cranberry Ginger Tea
Yield
2 servingsPrep
30 minCook
?Ready
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
boiling |
|
| ½ | cup |
ginger
fresh, thinly sliced |
|
| ½ | cup |
cranberries
fresh, rinsed |
|
| 1 | pinch |
nutmeg
|
*
|
| ½ | cup |
cranberry juice
|
|
| 2 | each |
mint sprigs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
boiling |
|
| 118 | ml |
ginger
fresh, thinly sliced |
|
| 118 | ml |
cranberries
fresh, rinsed |
|
| 1 | pinch |
nutmeg
|
*
|
| 118 | ml |
cranberry juice
|
|
| 2 | each |
mint sprigs
|
* |
Directions
In a medium sized bowl, pour boiling water over ginger and cranberries.
Cover and let stand 20 minutes.
Strain, add nutmeg and cranberry juice and stir.
Serve warm or chilled over ice cubes. Garnish with mint.
