- 1/4 cup dried cranberries
- 4 chamomile tea bags
- 1 apple, sliced, for garnish
- 1 bottle white wine, chardonnay (optional)
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.
Recipe courtesy of Sandra Lee