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Spiced-Tea Cranberry Sauce

Spiced-Tea Cranberry Sauce

A very aromatic cranberry sauce that appeals to your sense! Recipe adapted from Sunset Magazine, Nov 2006

Instructions:

  1. In a small saucepan, cover and bring to boil:
    • 3/4 cup water
    • 3/4 cup granulated sugar
    • 4 whole cardamom pods
    • 2 whole star of anise
    • 2 cinnamon sticks
  2. Reduce heat to medium and simmer for 10 minutes.
  3. Add to the saucepan:
    • 3 Earl Grey tea bags
  4. Simmer for exactly 2 minutes. Too much steeping can turn the sauce bitter.
  5. Remove tea bags and spices from from saucepan and add:
    • 12 oz cranberries, fresh
  6. Increase heat to medium-high and simmer until cranberries soften and sauce thickens.
  7. Remove from heat and let sauce cool for 5 minutes. Can be served warm or chilled. If you prefer chilled, refrigerate for 1 hour.

Spiced-Tea Cranberry Sauce  Detail

Prep Time: 5 min
Cook Time: 20 min
Inactive Time: 1 hour chill time
Difficulty: Easy
Servings: 12
Serving Size: 1/4 cup

Cooking Tips: Cranberries are highly acidic, which discourages bacteria growth. Cranberry sauce can be made and refrigerated at least two weeks before serving, and leftovers are likely to stay fresh for another two weeks. If using frozen cranberries, do not defrost before use. Just allow extra cooking time.