As I was finishing up my Thanksgiving cranberries and enjoying
a cup of chai, I thought the chai flavors would work realy well with the
cranberries. So I dunked a rooibos teabag in the bowl of hot cranberries
and left it in for about 10 minutes. I was really pleased with the results.
I thought I'd make another batch by making the chai first and using
it as part of the liquid in the cranberries. Here how it goes:
12 oz. bag of cranberries
3/4 cup of strong chai rooibos*
3/4 cup of orange juice
One cup sugar
Pinch of salt
*Make chai rooibos using 3/4 cup of boiling water with
two teabags of chai rooibos. I used Yogi brand.
Combine all ingredients in a saucepan and bring to a boil.
Reduce heat and simmer about 10 minutes until thickened.
Pour into a bowl and bring to room temperature.
Cover and refrigerate when cooled.
The spices in the chai are subtle but add a warm, almost
floral quality to the cranberries.
I love cranberries and will eat all I can for the rest of the year.
I always make extra and enjoy them on toast (or even on ice cream)
after all the Thanksgiving leftovers are all gone.
I hope everyone had a wonderful Thanksgiving weekend
with their family and friends. Let the holidays begin!