Spiced Tea Cranberry Sauce

This is from Sunset Magazine. I love Earl Gray tea, so I'll have to try this!

• Ready In: 27 mins
• Yields: 6 cups

Ingredients

• 1 3⁄4 cups water
• 2 1⁄4 cups sugar
• 4  whole cardamom pods
• 3  whole star anise
• 3  cinnamon sticks
• 5  earl gray tea bags
• 8  cups cranberries

Directions

1. 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.
2. Add the tea bags and simmer for 2 minutes.
3. Remove the tea bags and spices with a slotted spoon and add the cranberries.
4. Increase heat to medium-high and simmer, stirring often until cranberries soften and split their skins and the sauce thickens, about 12 minutes.
5. 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.