Don’t use canned cranberries when a homemade sauce is so easy to make. Enjoy this spiced tea cranberry sauce on your Thanksgiving turkey or any white meat.
Tonight, I am sitting in front of the computer with a serious case of writer’s block. I come up with creative ideas and funny stories when I am ticked-off washing dishes or day dreaming while running errands. I started to write these ideas down, but sometimes the inspiration flutters away before I make it to the computer to add it to the list.
Middle-Child just came into my office, with his puppy-dog eyes telling me he just wants to be with me. Total Mom-Guilt. I explain that I am trying to write about this cranberry sauce, but I didn’t know where to start. He said he would help me.
So, here is my 8-year-old talking about my favorite cranberry sauce: Spiced Tea Cranberry Sauce.
It has two cinnamon rolls.
It’s awfully good.
There Mommy, I helped you!
Kids are so direct and obvious.
Well, as the title explains, this is my go-to cranberry sauce. Years ago, I tore it out from a Sunset Magazine I found at the doctor’s office.
Don’t judge me. You know you do it, too.
I love the infusion of tea, cinnamon, anise and cardamom. I could just smell this sauce all day….
Luckily, it is equally delicious as it is aromatic.
Like my boy said, “It’s awfully good!”
- 3/4 cup water
- 3/4 cup granulated sugar
- 4 whole cardamom pods
- 2 whole star of anise
- 2 cinnamon sticks
- 3 Earl Grey tea bags
- 12 oz cranberries, fresh
- In a small saucepan, stir together water, sugar, cardamom, star anise, and the cinnamon sticks.
- Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
- Add tea bags to the saucepan and simmer for exactly 2 minutes. Too much steeping can turn the sauce bitter.
- Remove tea bags and spices from from saucepan.
- Add the cranberries and increase heat to medium-high and simmer until cranberries soften and sauce thickens. Remove from heat and let sauce cool for 5 minutes.
- Can be served warm or chilled. If you prefer chilled, refrigerate for at least 1 hour.
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.
Recipe adapted from Sunset Magazine, Nov 2006
Amount Per Serving: Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 0g