Chai Spiced Cranberry Sauce

Not Just A Tofurkey Topper...

If you've only been using cranberry sauce to top your turkey or your meat substitute, I hate to break it to you...


You're doing it WRONG! I kidd, I kidd. But seriously, what if I told you cranberry sauce could be more than just a turkey topper... Put that nasty canned cranberry sauce down and listen up! This chai spiced cranberry sauce Will. Change. Your. Life! Trust. Use it for your holiday meal of course, but I dare you to try it atop your favourite non-dairy vanilla ice cream, or let it grace your morning oatmeal... or just eat it with a spoon right out of the jar, I won't judge, and anyone who does is just jealous! 

Chai Spiced Cranberry Sauce

Photos courtesy of  Miaou Photography

Photos courtesy of Miaou Photography


  • 2 cups cranberries (fresh or frozen)
  • The juice from one orange
  • I tbls orange zest
  • 1 bag of your favourite chai tea
  • 1 cinnamon stick
  • 3 tbls pure maple syrup
  • 1 tsp vanilla extract 


  1. Combine all ingredients in a small saucepan over medium heat, except the tea bag. Tie your tea bag to a wooden spoon and place the spoon across the pot, so that the tea bag dangles in. (This way you can pull up the tea bag to stir the sauce without the risk of puncturing the bag and spilling its contents into the sauce. This will also make it easier to remove later)
  2. Bring the sauce to a slow boil, reduce heat to low and simmer until thickened, 20 minutes. 
  3. Remove tea bag and cinnamon stick. Stirr well and smash some of the cranberries with your spoon. Voila, a new favourite is born!

*Serve at Thanksgiving or Christmas or whenever your little heart desires!

*Pairs perfectly with Butternut lentil Meatballs and non-dairy vanilla ice cream!