Iain Bagwell
Yield
Makes 6 cups

Earl Grey tea is the secret ingredient in this sweetly aromatic, lightly spiced sauce. Just pay close attention to the timing--too much steeping can turn the sauce bitter.

How to Make It

In a 4-quart pot over high heat, combine 1 3/4 cups water; 2 1/4 cups sugar; 4 whole cardamom pods; 3 whole star anise; and 3 cinnamon sticks. Cover and bring to a boil, then reduce heat to medium-low and simmer 10 minutes. Add 5 Earl Grey tea bags, and simmer exactly 2 minutes. Remove tea bags and spices with a slotted spoon and add 8 cups whole cranberries (about 2 1/2 bags, fresh or frozen). Increase heat to medium-high and simmer, stirring often, until cranberries soften and split their skins and 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 up to 4 days.

Ratings & Reviews

JenTam's Review

rzisme
November 27, 2014
This recipe is now a Thanksgiving staple. My family loves it. So different than the typical cranberry sauce flavored with orange juice!

mylomutant's Review

NHummel
November 13, 2010
I've made it for five years. It's the best.

NHummel's Review

JenTam
November 16, 2009
Wonderful recipe. So easy to make and gets wows from everyone who tries it!

rzisme's Review

mylomutant
November 04, 2009
My family has made this recipe now for the last two years. It is the best cranberry sauce! Easy to make and fast to disappear. My dad, who doesn't care for cranberry sauce even loved it...so much so that he always has a second helping!