photo by BarbryT
- Ready In:
- Heat water to boiling in large saucepan.
- Stir in tangerine juice, sugar, cinnamon and cloves.
- Heat to boiling.
- Simmer and stir until sugar dissolves.
- Remove from heat and add tea bags.
- Let steep 3 to 4 minutes.
- Serve Immediately.
Questions & Replies
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I made this with fresh orange juice, orange pekoe tea, and Splenda. While I enjoyed it, I think I would like to try it with a different kind of tea (like Celestial Seasonings Bengal Spice). I think I would like more of a contrast in flavours (just a personal choice). Next time, I will use a cinammon stick instead of ground cinammon (because I felt the ground cinammon didn't blend as well as it should & left a residue). Made for Top Favorites of 2009 Tag-Feb'10.
Outstanding burst of fruit,made with freshly squeezed satsumas. The tea is hardly noticeable, but I suspect it adds a subtle depth of flavor. It is wonderful. The spices are complementary and do not dominate the taste at all. I probably was gilding the lily by using Constant Comment tea, but I didn't have any regular black tea. I recommend this highly!
I was searching for a recipe to use up three honey tangerines I had on the counter and this was perfect! I have to admit, I did change it a little bit! I used a broken up cinnamon stick, a star anise, fresh grated nutmeg, some of the tangerine zest, plus a handful of chai spice mix from World Spice in Seattle. It was absolutely divine! Thank you so much for this great idea.
I had a tiring morning and by afternoon I really needed a cup of hot tea. I tried this after bringing it down to 1 serving and loved it. I used 1/2 cup fresh orange juice, 2 tsps. sugar, 1/2 cup water, a pinch of cinnamon and cloves and 3/4 tsp.tea leaves instead of tea bags. Now I know just how to use up the whole bag of fresh oranges I got recently :) Thanks for posting this recipe!