Chai-Spiced Orange-Cranberry Sauce

Recipe for Julie Sahni's Cranberry Chutney


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


In a 4-quart pot over high heat, combine 1-½ cups water and sugar. Cover and bring to a boil; then reduce heat to medium-low and add teabags. Simmer exactly 2 minutes; then remove teabags with a slotted spoon.

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.

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.


6 cups

Preparation Time

30 Minutes

Total Time

30 Minutes

Leave a Comment