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Ingredients25 m servings
Original recipe yields 8 servings
- In a saucepan, cook cranberries in 2 cups water until they pop. Strain through a fine sieve, reserving juice and discarding skins; set aside. In a large saucepan, combine sugar, candies, cloves and remaining water. Cook until candies are dissolved. Add orange and lemon juices and reserved cranberry juice; heat though. Remove cloves. Serve hot.
ReviewsRead all reviews 4
Great recipe. I had no cinnamon candies and put a pinch of ground cinnamon instead.
Tangy, sweet, warm and full of wonderful spice! This was gone before the night was over, and I made an entire pitcher!