Ingredients
6 inches stick cinnamon, broken
1 tablespoon snipped crystallized ginger
4 cups brewed green tea
4 cups orange-peach-mango juice or orange juice
1 cup dried fruit, such as peaches, apricots, and/or pears
Orange slices
Sugar (optional)
Directions
For a spice bag, place cinnamon and crystallized ginger in the center of a double-thick, 6- to 8-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean cotton string.
In a 3 1/2- to 4 1/2-quart slow cooker combine tea and juice. Add spice bag and dried fruit. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Remove and discard spice bag and dried fruit.
Ladle tea into cups. Float an orange slice in each cup. If desired, sweeten to taste with sugar. Makes 8 servings.
Source: BHG
6 inches stick cinnamon, broken
1 tablespoon snipped crystallized ginger
4 cups brewed green tea
4 cups orange-peach-mango juice or orange juice
1 cup dried fruit, such as peaches, apricots, and/or pears
Orange slices
Sugar (optional)
Directions
For a spice bag, place cinnamon and crystallized ginger in the center of a double-thick, 6- to 8-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean cotton string.
In a 3 1/2- to 4 1/2-quart slow cooker combine tea and juice. Add spice bag and dried fruit. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Remove and discard spice bag and dried fruit.
Ladle tea into cups. Float an orange slice in each cup. If desired, sweeten to taste with sugar. Makes 8 servings.
Source: BHG