Cranberry, Tangerine & Blueberry Sauce Recipe

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Ingredients:

Serving

6 large tangerines
1 cup golden brown sugar , packed
1 tbsp ginger, peeled and minced
1/8 tsp ground cloves
1 (18 oz) package fresh cranberries
1 1/2 cups frozen blueberries, thawed

Directions:

Finely grate enough peel from tangerines to measure 2 tablespoons.
Using small sharp knife, cut all peel and white pith from 1 tangerine.
Cut between membranes to release segments.
Set aside.
Squeeze enough juice from remaining tangerines to measure 1 1/2 cups.
Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and simmer 5 minutes.
Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
Add blueberries and tangerine segments.
Stir until blueberries are heated through.
Cool.
Cover and refrigerate.
Serve cold or at room temperature.
Can be made 4 days ahead.
Keep refrigerated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	143.39 Kcal (600 kJ)
Calories from fat	0.07 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	8.3mg	0%
Potassium	68.58mg	1%
Total Carbs	37g	12%
Sugars	35.46g	142%
Dietary Fiber	1.05g	4%
Protein	0.02g	0%
Vitamin C	0.9mg	2%
Iron	0.3mg	2%
Calcium	25.8mg	3%

Amount Per 100 g
Calories	191.39 Kcal (801 kJ)
Calories from fat	0.09 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	11.08mg	0%
Potassium	91.53mg	1%
Total Carbs	49.38g	12%
Sugars	47.33g	142%
Dietary Fiber	1.41g	4%
Protein	0.02g	0%
Vitamin C	1.2mg	2%
Iron	0.4mg	2%
Calcium	34.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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