Cranberry, Tangerine & Blueberry Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This has become a staple at Thanksgiving in our home. The recipe is from one of the top cooking magazines...but I can't remember from which one I clipped it. Ingredients:
6 large tangerines |
1 cup golden brown sugar, packed |
1 tablespoon ginger, peeled and minced |
1/8 teaspoon ground cloves |
1 (18 ounce) package fresh cranberries |
1 1/2 cups frozen blueberries, thawed |
Directions:
1. Finely grate enough peel from tangerines to measure 2 tablespoons.
2. Using small sharp knife, cut all peel and white pith from 1 tangerine.
3. Cut between membranes to release segments.
4. Set aside.
5. Squeeze enough juice from remaining tangerines to measure 1 1/2 cups.
6. Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
7. Bring to boil, stirring until sugar dissolves.
8. Reduce heat and simmer 5 minutes.
9. Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
10. Add blueberries and tangerine segments.
11. Stir until blueberries are heated through.
12. Cool.
13. Cover and refrigerate.
14. Serve cold or at room temperature.
15. Can be made 4 days ahead.
16. Keep refrigerated.
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