Electric Saffron Tea Marinade

6 tea bags

2 quarts boiling water

1 ½ teaspoons loosely packed saffron threads

1 (16 ounce) package brown sugar

⅔ cup lemon juice

1 tablespoon rum flavored extract

2 teaspoons cayenne pepper

2 ½ teaspoons ground dried ginger

1 ½ teaspoons ground cloves

2 ½ teaspoons ground coriander

2 tablespoons salt

1 bunch fresh tarragon, chopped

Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt, and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.

To use, marinate meats such as chicken or pork in the refrigerator overnight.