Spiced-tea cranberry sauce

In a 4 quart pot, over high heat, combine
1 3/4 c water
2 1/4 c sugar
4 whole cardamom pods
3 whole star anise
3 cinnamon sticks

Boil, then reduce heat to medium low and simmer 10 minutes.

Add 5 earl gray tea bags, simmer 2 minutes (more will make it bitter)

Remove tea bags. Add 8 c whole cranberries (~2.5 bags, and can be fresh or frozen)
Increase heat to medium high, simmer until cranberries soften and split their skins and sauce thickens (~12 min).
Remove from heat and allow to cool before serving. Sauce will thicken as it cools
Keep in fridge for up to 4 days.

Makes 6 cups.