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.
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.