By Yankee Magazine
Oct 07 2010
Chai-Spiced Orange-Cranberry SaucePhoto Credit : Michael Piazza
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.
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
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.