Spiced Tea Cranberry Sauce Recipes

CRANBERRY TEA

Steps:

• In a 3-qt. saucepan, combine all ingredients; bring to a boil over medium heat. Boil for 7 minutes, stirring occasionally. Remove cinnamon and cloves. , To serve, mix 1 cup concentrate and 2 cups water; heat through. Store concentrate in a covered container in the refrigerator.

SPICED CRANBERRY SAUCE

Steps:

• Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
• Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.

SPICED CRANBERRY SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

SPICED TEA CRANBERRY SAUCE

Steps:

• 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.

FRESH CRANBERRY SPICED TEA

Steps:

• Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.
• Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

SWEET-AND-SPICY CRANBERRY SAUCE

Steps:

• In a medium saucepan, bring cranberries, brown sugar, cloves, and 1/3 cup water to a rapid simmer over medium. Cook until berries burst and mixture becomes syrupy, 10 minutes. Stir in cayenne and lime zest and juice. Season with salt. Serve at room temperature.

SPICED CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened. (I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
• Transfer the sauce to a bowl and let cool.
• The sauce may be made 2 days in advance and kept covered and chilled.
• Serve at room temperature.

SPICED CRANBERRY SAUCE

Steps:

• Tip all the ingredients into a saucepan and bring to a gentle simmer over a low heat. Cook for 10 mins, or until the cranberries have burst and the sauce is thick, glossy and sticky.
• If you prefer a sweeter sauce, add a bit more sugar. Leave to cool. Will keep, covered, in the fridge for up to one week or frozen for two months.