There's nothing like a warm drink by the fire now that autumn has settled in! To mix things up a bit, how about a lovely red infusion made with cranberries? Often consumed dried, the cranberry, or large red bilberry, is used here fresh. Enhanced, why not, with a few spices, it becomes a comforting and tasty beverage straight from Canada!
Here’s a simple recipe for cranberry tea.
Cranberries, a super vitamin-rich fruit
This small shrub hails from northern America and Canada, thriving in the turf moors of cold regions. It belongs to the same family as heathers (the Ericaceae growing in acidic soil) and the same genus as blueberries (Vaccinium). It blooms in summer, transforming its flowers into red berries in autumn, between October and December. They are harvested when the fruits are a beautiful purplish red. A bit slow to grow, the cranberry produces well after a few years. While it is usually made into juice, served fresh in summer, very refreshing in the traditional "mors russe" (a traditional Russian drink), its tart flavour lends itself well to both sweet and savoury dishes, and can also be included in a hot drink.
Very rich in vitamins C and K, the cranberry is especially known for its antioxidant and anti-inflammatory properties. It is often discussed for preventing cystitis and urinary infections.
Which varieties to use?
Among the most popular varieties for their flavour, ideal for making jams or teas, we find:
The 'Stevens', juicy and sweet, perfect for a mild tea.
The 'Pilgrim', with large, firm berries that offer a complex flavour.
The 'Early Black', one of the first to ripen, appreciated for its delicately tart taste.
When to drink it?
Cranberry tea can be enjoyed at any time of the day, although it is particularly pleasant in the evening for its soothing effects. A course of cranberry tea can be considered, at a rate of one to two cups per day, to benefit from its antioxidant and diuretic effects, for a period of 1 to 2 weeks. For a course, always consult your pharmacist or doctor.
Homemade cranberry herbal tea recipe
Ingredients (for 4 cups)
- 1 litre of water
- 1 small cup of fresh cranberries
- 1 clove
- 1 cinnamon stick
- 1 tablespoon of honey (or maple syrup)
Preparation
- Rinse the fresh cranberries and lightly crush them in a mortar to release their aromas and juice
- Heat the water until it simmers
- Add the cranberries, cinnamon stick, and clove (or possibly other fruits or spices: see the variations)
- Let steep for 15 minutes
- Strain the mixture and add honey or maple syrup
- Serve hot.
Variations
You can flavour this comforting tea with other herbs, spices, or fruits: mint, lemon slice, orange zest, ginger, star anise, or other dehydrated red fruits, for example, or even with dried hibiscus flowers.
The honey added in our recipe brings a sweet note, balancing the acidity and slight bitterness of the berries. It is especially ideal if you have a slight sore throat.
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