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Chai-Spiced Orange-Cranberry Sauce

Photo Credit
vm2002/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 cups
Category
Sauces
Course
Side Dishes
Preparation Method
Boil
Sources
Yankee Magazine

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.

Ingredients
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

  1. 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 for exactly 2 minutes; then remove teabags with a slotted spoon.
  2. Add berries and increase heat to medium-high. Simmer, stirring often, until cranberries soften, splitting their skins, and sauce thickens a bit, 10–15 minutes.
  3. 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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Esther Leonard</span> Thu, 11/27/2025 - 16:30
What recipe? All I saw was a list of ingredients for Chai-Spiced Orange-Cranberry Sauce.
<span>Anne</span> Thu, 11/28/2024 - 10:26
great recipe I plan to eat more cranberries for health; cranberries are native to the northeast~