Spicy Tangerine-Pecan Cranberry Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Found this recipe in a magazine - it's great on grilled chicken breasts! Ingredients:
1 (12 ounce) bag fresh cranberries |
2 small tangerines, cut into wedges, seeds removed |
1 cup sugar |
2 fresh serrano chilies, seeded, minced |
1/4 teaspoon kosher salt |
1 cup toasted pecan halves, chopped |
1/4 cup chopped fresh cilantro |
Directions:
1. Place half of the cranberries and half of the tangerines in food processor; pulse until mixture is finely and evenly chopped.
2. Transfer to a bowl.
3. Repeat with remaining cranberries and tangerine.
4. Stir in sugar, chilies and salt.
5. Cover and store in refrigerator up to 4 days ahead.
6. Before serving, stir in pecans and cilantro.
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