Spiced Tea Cranberry Sauce
It’s almost Thanksgiving! That means cranberry sauce. Among other things.
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.
Here’s how you do it:
- 1 cup maple syrup
- ½ cup apple cider or juice
- 2 bags Earl Grey tea
- 1 cinnamon stick
- 12 oz. fresh cranberries
- 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.
- Add cinnamon stick and cranberries to the saucepan with apple cider & maple syrup.
- 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.)
- Remove from heat, remove and discard cinnamon stick, and allow sauce to cool to room temperature.
- Store in a sealed container for 7-10 days.