My dear friend Judy, writer of Before the Door Closes, served me this Cranberry Tea yesterday, and some more to go. This is the recipe:
HOT CRANBERRY TEA
Mix 3 cups orange juice, one large can regular pineapple juice, and a little lemon juice. Set aside.
In saucepan, heat 1 teaspoon whole cloves, 1 can (16 ounces) jellied cranberry sauce, and 2 quarts water. If desired, you may also add a 16-ounce can of cranberry sauce with berries. Cool and then mix with above juices.
Melt one package of cinnamon candies (red hots) in 6 cups of water. Cool and add to other ingredients.
Makes about 2 gallons. Store in refrigerator and heat to serve. Do not boil, as boiling destroys vitamin C.
The sun is hot