This cranberry sauce is delicious over ice cream, cream cheese served with crackers or biscuits, and Thanksgiving meal. Best if chilled overnight to let flavors meld.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 cups water
- 1 cup Thai tea leaves
- 1 tablespoon vanilla extract
- ½ teaspoon crushed cardamom pods
- ¼ teaspoon crushed cloves
- ¼ teaspoon ground cinnamon
- 1 ¼ cups white sugar
- 1 cup half-and-half, or to taste
- crushed ice, as needed
Instructions
- Bring water to a boil in a saucepan. Stir in tea leaves, vanilla extract, cardamom, cloves, and cinnamon. Cover and remove from the heat. Let steep for 15 minutes.
- Pour tea through a fine mesh strainer; discard tea leaves. Add sugar and stir until dissolved. Cover and chill in the refrigerator for 2 hours.
- Fill glasses with crushed ice. Pour tea into glasses and top with half-and-half.
- You can use condensed milk in place of half-and-half.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 28 mg |
| Sugars | 42 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |