Recipe: Ginger Tea Infused Cranberry Sauce

cranberrysauce1.jpgJust in time for Thanksgiving is the perfect cranberry sauce side to go with your turkey or tofurky. Our organic ginger tea adds a simple twist to this holiday classic by enhancing the aromatic whole spices and imparting a unique flavor into the recipe.

– 2 cups sugar
– 2 cups water
– 4 whole cardamom pods
– 3 cinnamon sticks
– 1 tsp whole cloves
– 5 Ginger tea bags
– 1 tsp orange zest
– 8 cups fresh or frozen cranberries

1. In a large pot over high heat, add water, sugar, cardamom, cloves, and cinnamon sticks.
2. Stir, cover, and bring to a boil.
3. Reduce heat to medium-low and simmer 10 minutes.
4. Add Ginger tea bags and simmer for 5-10 minutes.
5. Remove tea bags and spices with a slotted spoon.
6. Add cranberries and increase heat to medium-high and simmer, stirring often until the sauce thickens, cranberries have softened and their skins split. This will take 10-15 minutes.
7. Remove pot from heat and cool to room temperature before serving.

Hurricane Popcorn with Dragon Well Furikake

DWpop3.jpgLooking for a snack that is a little salty and sweet to pair with a night on the couch? Maybe you’re taking in a good book, binging Netflix, or watching election night coverage?  This twist on a Hawaiian classic fits the bill for handfuls of habit forming goodness! Furikake, traditionally made with seaweed, fish flakes, and sesame seeds, is created with Dragon Well green tea instead for a nutty, toasty addition.

Hurricane Popcorn with Dragon Well Furikake

– 1 tablespoon loose Dragon Well tea, coarsely ground or approximately 2-3 Dragon Well tea bags
– 1 teaspoon toasted sesame seeds
– 1/4 teaspoon kosher salt
– 1/2 teaspoon sugar
– 1/4 organic popcorn kernels
– 1 teaspoon safflower, grapeseed, or other neutral oil

1. Stir the tea, sesame seeds, salt, and sugar in a bowl to make the furikake.
2. Pop the corn by your preferred method, in a hot air popper or on the stovetop.
3. Pour into a bowl. Drizzle with the oil and sprinkle on the furikake.

Reprinted with permission from Steeped: Recipes Infused with Tea (published by Andrews McMeel)
Recipe by Annelies Zijderveld