Steep 2 teaspoons of tea leaves for 3 minutes in 16 ounces of water heated to 180 F. Drain off liquor from the leaves. You should have 2 cups of brewed tea.

Place all the ingredients except the crystallized ginger into a heavy 3-quart saucepan. Bring to a boil, skimming frequently during the first few minutes of cooking.

Reduce heat and cook just until the mixture coats the spoon then flows off slowly, about 15 minutes. The sauce should have the appearance of a very thin syrup.

Add the crystallized ginger. Cook for about 15 minutes, stirring frequently. This mixture will not appear thick when hot, but does set some when cool. It is not designed to be as firm as commercially-made jams.