Chai-Spiced Orange-Cranberry Sauce

  • Currently 4/5
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.
1 1/2 cups water
2 1/4 cups sugar
5 bags black chai tea
8 cups fresh or frozen cranberries (about 2 1/2 bags)
1/4 cup fresh orange juice
1. In a 4-quart pot over high heat, combine 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.
2. Add cranberries and increase heat to medium-high.  Simmer, stirring often, until cranberries soften and split their skins and sauce thickens a bit, 10-15 minutes.
3. Remove from heat, stir in orange juice, and let cool to room temperature before serving (the sauce will thicken further as it cools).  Or cover and refrigerate up to 4 days.
Yield:  6 cups of sauce.
Meal   DinnerDish   Side Dish
Cooking Method   SimmerPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes

Carolyn Beck

Member since Jun 2008

More recipes like this one...