Chai-Spiced Orange-Cranberry Sauce
By Yankee Magazine|Oct 07 2010|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanA 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.
Yield:
6 cupsIngredients
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.
I still wish Ocean Spray produced that orange-cranberry mix sauce they used to sell in plastic containers. It could be sold frozen, and would be just as useful. Why don’t they have it any more?
This was excellent. Even those that don’t like cranberries in my large family loved this! Thank you. My new recipe I will always use!
~Trish Fletcher