Spiced Tea Cranberry Sauce
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.
Servings 12 servings
Calories 63kcal
Ingredients
- ¾ cup water
- ¾ cup granulated sugar
- 4 whole cardamom pods
- 2 whole star of anise
- 2 cinnamon sticks
- 3 Earl Grey tea bags
- 12 oz cranberries fresh
Instructions
- 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.
Notes
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
Recipe adapted from Sunset Magazine, Nov 2006
Nutrition
Serving: 1g | Calories: 63kcal | Carbohydrates: 16g | Sodium: 1mg | Fiber: 1g | Sugar: 14g
