Luxury caramel sauce

Bring the first quantity of water to the boil and remove from the heat. Steep the tea bag in the hot water for 5 minutes. Remove the bag, gently squeezing out the liquid. Add the raisins and sultanas to the tea and leave for 30 minutes before straining. Heat the sugar and 75 ml (5 T) water over low heat until the sugar has dissolved. Bring to the boil and simmer slowly until the mixture turns a caramel colour. Remove from the heat. Mix the strained tea and cream and slowly add to the caramel. Return to the stove and heat gently while stirring continually until the sauce is smooth. Remove from the heat. Beat in the butter, followed by the raisins, sultanas, nuts and ginger.
Makes 650 ml sauce.