Hot Spiced Tea

This is a tasty drink to serve to when it is cold outside. It can be made ahead and re-heated. Guests at our annual Christmas open house have really enjoyed it (and requested the recipe).

Ingredients:

2 cinnamon sticks

6-12 whole allspice

1 teaspoon whole cloves

12 cups water

12 individual tea bags

1 cup packed brown sugar

1 cup cranberry juice

1/2 cup orange juice

1/4 cup lemon juice

Method:

1. Cut a 4-inch square of double - thickness cheesecloth. Combine the cinnamon sticks, allspice, and cloves in the centre. Bring together the corners of the cheesecloth to form a bag; secure with a piece of kitchen string.

2. In a large, nonreactive saucepan or Dutch overn over high heat, combine the water and the spice bag; bring the water to a boil. Remove the saucepan from the heat and add the tea bags; cover the saucepan and let the tea steep 5 minutes. Remove and discard the tea bags and spice bag.

3. Stir in the brown sugar until it has completely dissolved. Add the juices, stirring until the ingredients are well blended. Return the saucepan to low heat, and gently heat the spiced tea through.

Makes 3 quarts.

Cook's notes: If you do not have the cinnamon sticks, whole cloves and whole allspice, you can simply add the dry spices to the punch. Start with a pinch each of cloves and allspice and 1/2 tsp. of cinnamon. Taste and add more if needed.

Recipe courtesy of Reader's Digest Homemade