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Chai-Spiced Orange-Cranberry Sauce

Photo Credit
vm2002/shutterstock
The Editors
Yield
6 cups
Category
Sauces
Course
Side Dishes
Preparation Method
Boil
Sources
Yankee Magazine
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A gentle hint of chai tea lends warm spice flavors to this sweetly aromatic, simple sauce. Pay close attention to the timing, though: Too much steeping will bring out the tea’s bitter notes.

Ingredients
2-1/4 cups granulated sugar
5 bags black chai tea
8 cups fresh or frozen cranberries (about 2-1/2 bags)
1/4 cup fresh orange juice
Instructions
  1. In a 4-quart pot over high heat, combine 1 1/2 cups water and sugar. Cover and bring to a boil; then reduce heat to medium-low and add teabags. Simmer for exactly 2 minutes; then remove teabags with a slotted spoon.
  2. Add berries and increase heat to medium-high. Simmer, stirring often, until cranberries soften, splitting their skins, and sauce thickens a bit, 10–15 minutes.
  3. Remove from heat, and stir in orange juice. Let cool to room temperature before serving (the sauce will thicken further as it cools). Or cover and refrigerate up to 5 days.
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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Anne (not verified)

2 weeks 2 days ago

great recipe I plan to eat more cranberries for health; cranberries are native to the northeast~