Chai-Spiced Orange-Cranberry Sauce
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 30
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.
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- 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
Instructions:In a 4-quart pot over high heat, combine 1-1/2 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 cranberries and increase heat to medium-high. Simmer, stirring often, until cranberries soften splitting their skins, and sauce thickens a bit, 10 to 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.