#MEwx sun, colder and Holiday Cranberry Spiced Tea

Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

This morning we have partly sunny skies with highs in the upper 40s. Winds are west around 10 mph.

Tonight we'll have clouds with a slight chance of rain showers in the evening, then rain showers likely with a chance of snow showers after midnight. Little or no snow accumulation. Lows in the mid 30s with light and variable winds.

The wind direction is North Northwest between 0.0 MPH and 0.0 MPH.

The Relative pressure is 29.61, the Absolute pressure is 29.41 and rising with a weather graphic indicating sun and a few clouds.

We received 0.37 inches of measurable rain here over the past 24 hours.

our outdoor temperature is 33.1°F, the humidity is  95%, the dew point is 31.8°F and our wind chill is 33.4°F. 

Visibility is 10.0 miles / 16.1 kilometers with clear and predominantly sunny skies.

The UV rating is 1 out of 16, the moon is 79.4% illuminated, the moon phase is waxing gibbous, sunrise is 6:33 am↑ 115° Southeast, Sunset is 4:12 pm↑ 245° Southwest, Moonrise is 2:31 pm↑ 95° East, Moonset is 1:28 am↑ 261° West and we'll have 9 hours 39

Minutes of daylight today.

 

Holiday CRANBERRY SPICED TEA

(Yes, feel free to add a "kick" to this if you wish)

1 lb. fresh or frozen cranberries

3 quarts cold water

2 cups orange juice

2 ⅛ cups pineapple juice

¼ cup lemon juice

2 cups white sugar (or less; I use 1 ½ cups)

1 (3 inch) cinnamon stick

1 tsp whole cloves

½ tsp whole allspice berries

 

1.         Place cranberries and water in a large pot.  Bring to a boil and cook just until the berries pop, about 5 minutes.  Remove from the heat and let stand at room temperature until cold, several hours or overnight.

2.         Strain out the cranberries and stir the orange juice, lemon juice and sugar into the liquid.  Add the cinnamon stick, whole cloves and allspice berries.  Bring to a boil.  It is ready to serve at this point, but even better if allowed to sit overnight, refrigerated.

Note:  I usually can't find plain pineapple juice, so I use a bottled orange pineapple juice with the rest of the orange and lemon juices.  As long as the total amount of juice is the same and adjusted to taste, it has worked out nicely

 

 

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