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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 1 34 cups water
- 2 14 cups sugar
- 4 whole cardamom pods
- 3 whole star anise
- 3 cinnamon sticks
- 5 earl gray tea bags
- 8 cups cranberries
Method
- In a 4 quart pot over high heat, combine the water, sugar and spices.
- Cover and bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Add the tea bags and simmer for 2 minutes.
- Remove the tea bags and spices with a slotted spoon and add the cranberries.
- Increase heat to medium-high and simmer, stirring often until cranberries soften and split their skins and the sauce thickens, about 12 minutes.
- Remove from heat and let cool to room temperature before serving (the sauce will thicken further as it cools.)
- Or cover and refrigerate for up to 4 days.