Orange Cranberry Iced Tea
3 or 4 single cup black tea bags (or 3 to 4 teaspoons of loose tea in tea ball)
1 (6-ounce) can of frozen cranberry juice concentrate, partially thawed and undiluted
1 cup or orange juice
¼ cup granulated sugar
Pour 2 quarts boiling water over tea and let steep 7 to 10 minutes. Remove tea bags or tea ball, and allow tea to cool.
In a large pitcher combine cranberry juice concentrate with orange juice. Stir until well mixed. Pour in cooled tea and add sugar and stir until sugar dissolves. Cover and chill in refrigerator for 1 hour. Serve in ice-filled glasses.
Note: Benford recommends Tetley’s British Blend or Twinning’s Prince of Wales tea for use in this recipe.