https://dishmagazine.com

Home
Drinks
Cranberry tea

Ingredients

Adjust Servings:

	200 g cranberry
	700 ml water
	1 orange
	2 teaspoons black tea
	8 clove
	1 stick cinnamon
	sugar

Nutritional information

0 g

Protein

0 g

Fat

12 g

Carbs

Calories

Cranberry tea

with orange

Features:

Cuisine:

Ukrainian

18 minute
Serves 2
Easy

Ingredients

200 g cranberry
700 ml water
1 orange
2 teaspoons black tea
8 clove
1 stick cinnamon
sugar

Directions

A warming original and tasty drink for your table.

Steps

Done

1. Brew black tea in a glass of boiling water.
2. Squeeze the juice from the orange.
3. Grind cranberries in a blender, leaving a few berries for decoration. Rub the resulting mass through a sieve.
4. Put the cranberry puree in a pan, add 500 ml of water and put it on the fire. Bring to a boil, remove from heat and strain.
5. Add spices to the tea, let it brew for 10 minutes.
6. Pour orange juice, put cranberry puree, sugar and whole cranberry berries, add brewed tea.
7. If desired, add sugar or honey. You can decorate with a mint leaf.

Chef Hanna

Vegan avocado mayonnaise

Sea buckthorn tea

246

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

View on Facebook

View Comments

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook

Share it on your social network:

Ingredients

Nutritional information

Cranberry tea

with orange

Ingredients

Directions

Steps

Chef Hanna

Related Recipes: