- Level: Easy
- Total: 1 hr 10 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 203
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 203
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
Directions
- 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.
