Ingredients
1/4 cup dried cranberries
4 chamomile tea bags
1 apple, sliced, for garnish
1 bottle white wine, chardonnay (optional)
Method
Sources
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dataset
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Cal — for true scratch nixtamalization of dried corn
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a pot over medium-high heat, bring 4 cups of water to a boil. Place the cranberries and tea bags into a heat-proof glass pitcher or bowl. Pour in the hot water and let steep for 4 to 5 minutes. Remove the tea bags, and then let cool in the refrigerator for about 1 hour. Fill 4 wine glasses half way with ice. Divide the sliced apples among the glasses. Pour the tea and cranberries into each glass. Top each with 1/2 cup white wine, if desired.