Cranberry-Tangerine Sauce With Apples & Almonds |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is my favorite cranberry sauce from Fruit Cookbook by Nicole Routhier. My sister and I both love cranberry sauce and try out two new recipes every Thanksgiving. This year I'm not going to bother, since this is the only one I like to eat plain (with a spoon)! The tangerines give it a wonderful flavor, even better than oranges and combine great with the Granny apple. Ingredients:
2 tangerines, unpeeled and chopped (remove seeds) |
2 cups water |
1 (12 ounce) bag cranberries, rinsed |
2 medium tart green apples, peeled,cored,chopped |
1 1/2 cups sugar |
1 cup slivered almonds |
Directions:
1. Combine tangerines and water in a saucepan.
2. Cook rapidly until peel is tender, about 20 minute.
3. Add cranberries, apples, sugar.
4. Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
5. Increase heat and boil gently for about 20 minutes.
6. As mixture thickens, stir frequently to prevent sticking.
7. Add almonds during last 5 minutes of cooking.
8. Cool and refrigerate or freeze.
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