Eosinophilic Esophagitis Friendly Hot Spiced Cranberry Drink
Warm, ruby-red, and fragrant with cinnamon and cloves, this spiced cranberry drink is the kind of thing you want to wrap both hands around on a cold evening. Managing eosinophilic esophagitis often means scrutinizing every packaged beverage for trigger ingredients, artificial sweeteners, or additives that don't belong — this recipe sidesteps all of that by starting with 100% cranberry juice and building flavor from whole spices and a drizzle of maple syrup. The gentle simmer coaxes deep, aromatic warmth out of the cinnamon sticks, allspice berries, and cloves without any of the mystery ingredients hiding in store-bought spiced ciders or holiday drink mixes. Ground ginger and strips of fresh orange peel round out the flavor in a way that feels festive and layered, not sharp or irritating. Everything gets strained out before serving, so what ends up in your mug is smooth, clean, and beautifully fragrant. You can dial the sweetness up or down with extra maple syrup to suit your taste, which makes this just as easy to enjoy for kids as it is for adults. It's a genuinely cozy drink that doesn't ask you to compromise on comfort or safety.
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Learn more →Ingredients
6 servings
- 4 cups cranberry juice (100% juice, no added sweeteners)
- 1 cup water
- 3 tbsp maple syrup, plus more to taste
- 2 cinnamon sticks
- 4 whole cloves
- 4 whole allspice berries
- 3 strips orange peel (about 3 inches each, pith removed)
- ¼ tsp ground ginger
For serving
- orange slices, for serving (optional)
- cinnamon sticks, for serving (optional)
Instructions
- 1
Combine the cranberry juice, water, maple syrup, cinnamon sticks, cloves, allspice berries, orange peel strips, and ground ginger in a medium saucepan over medium heat.
- 2
Heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges, about 8–10 minutes. Do not bring to a full boil.
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