4       cups water

4       bags red rooibos tea, white tea, or green tea

2       thin slices fresh ginger

1/2   cup sweet cranberry sauce or 1/2 cup canned whole berry cranberry sauce

Directions:

In medium saucepan bring water just to boiling. Remove from heat; add tea bags and ginger. Steep tea for 3 to 5 minutes. Meanwhile, place cranberry sauce in blender; cover and blend until almost smooth.

Remove tea bags and ginger from water; discard bags and ginger. Stir blended cranberry mixture into tea until well combined. Serve hot, or cover and refrigerate to serve cold. Stir before serving.

Makes 4 servings.

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