Every fall I look forward to picking lowbush cranberries. They are my favorite food to forage – easy to pick and they keep perfectly in the freezer until November when I use them to make Thanksgiving cranberry sauce.
I had some leftover cranberries this year and I saw a friend on Instagram share a video of her making cranberry tea. She was kind enough to share the recipe, which she got from a friend in Unalakleet, Alaska named Betty.
I used the last of my lowbush cranberries for this delicious tea, which I’m calling a punch because I added a wee kick of rye whiskey. You can use store bought cranberries or even high bush cranberries if you happened to have foraged those in the fall.
This might have to be a new holiday tradition in my household!
Holiday Cranberry Punch
2 cups cranberries
1.5 quarts water
1 cinnamon stick
Juice of 1 lemon
1 cup orange juice
up to 1 cup sugar (to taste)
Rye whiskey (optional)
In a saucepan, combine the cranberries, water and cinnamon stick. Heat to a boil, turn down heat and simmer until the berries are soft and have popped, about 10 minutes.
Strain through a fine mesh strainer into a pitcher. Discard pulp and cinnamon stick. Add the lemon juice and orange juice to the pitcher. Slowly stir in the sugar so it dissolves in the hot liquid, until it’s sweetened to your taste. Serve hot with 1.5 oz. of rye whiskey if desired.