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Spiced Tea Cranberry Sauce

It’s almost Thanksgiving! That means cranberry sauce. Among other things.

Spiced Tea Cranberry Sauce

Can you believe it’s almost Thanksgiving? I can’t! I can almost smell the turkey, stuffing, and the creamy pumpkin custard pie. I feel like a giddy school girl. Who is eating pie. Allllll the pie. And cranberry sauce.

So this is my third recipe for cranberry sauce. Have I convinced you that it’s easier than you think? No really. If you can put stuff in a pan and make it hot, you can totally make this cranberry sauce. This version is a little fancied up with some Earl Grey tea. Why? Because.

Spiced Tea Cranberry Sauce

Here’s how you do it:

Spiced Tea Cranberry Sauce
Cook time
Total time
Serves: 8
  • 1 cup maple syrup
  • ½ cup apple cider or juice
  • 2 bags Earl Grey tea
  • 1 cinnamon stick
  • 12 oz. fresh cranberries
  1. In a medium saucepan over medium heat, bring maple syrup and apple cider to a simmer. Turn off heat, add tea bags and allow to steep for 10 minutes. Remove and discard tea bags.
  2. Add cinnamon stick and cranberries to the saucepan with apple cider & maple syrup.
  3. Bring to a boil, reduce heat, and simmer for 10-15 minutes, stirring occasionally. (The sauce will look like a chunky deep red jam, with most or all of the berries popped.)
  4. Remove from heat, remove and discard cinnamon stick, and allow sauce to cool to room temperature.
  5. Store in a sealed container for 7-10 days.


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