Maple- Tangerine Cranberry Sauce

This recipe has been featured in a post on The Recipe Girl blog: Maple- Tangerine Fresh Cranberry Sauce

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Maple- Tangerine Cranberry Sauce

Yield: 12 servings

Prep Time: 15 min + cooling time

Cook Time: 30 min

My favorite cranberry sauce recipe!

Ingredients:

2 cups strained fresh tangerine juice (from about 12 tangerines)
3 cups fresh or frozen cranberries (12 ounce bag)
1/2 cup packed light brown sugar
1/2 cup pure maple syrup, preferably Grade B
1 whole cinnamon stick
1 teaspoon finely grated tangerine zest
pinch of kosher salt

Directions:

1. In a 10-inch skillet, combine all of the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes.

2. Remove the cinnamon stick and let the cranberry sauce cool in the pan- it will thicken a bit more as it cools. Serve slightly chilled or at room temperature.

Tips:

*If preparing this recipe as gluten-free, just be sure to use a brand of maple syrup that is known to be GF.
*12 tangerines is an estimate (depends on the size of your tangerines and how juicy they are). You can also buy fresh squeezed tangerine juice and strain out the pulp. I used half tangerine juice and half orange juice and it turned out wonderful. You do need the zest from a tangerine, so be sure to use at least one fresh one.
*Be sure to remove the cinnamon stick when the sauce is done simmering. The cinnamon flavor will be plenty noticeable, but you don't want it to overpower.
*This sauce may be made up to a week ahead. Cover and chill.

Source: RecipeGirl.com (Adapted from Fine Cooking)

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4 Responses to “Maple- Tangerine Cranberry Sauce”

  1. 1

    Susan — November 19, 2011 @ 4:46 PM

    I make my CRAN-SAUCE , by simply adding to a 12 oz bag of fresh berries, 1/2 cup each of water, brown sugar, white sugar & Smucker’s Marmalade. Add at the end, another 1/2 cup of water if too thick! Enjoy & thanks for the Recipes.

  2. 2

    Trish — December 8, 2011 @ 8:41 PM

    Wildly good! Made this a couple of times this season and everyone thought it the best. Will have to share the recipe with everyone. Many thanks for sharing.

  3. 3

    Kim Sanger — November 23, 2013 @ 1:28 PM

    As the wife of a third generation Maple producer I feel compelled to make sure your readers understand that REAL, pure Maple Syrup is naturally gluten free. Real maple syrup is made from the sap of the sugar maple tree. The sap is collected when the temperatures are just right in late winter – early spring and boiled down to make Maple Syrup. Nothing is added to it, making it naturally gluten free.
    BTW – loved your cranberry sauce recipe! I tried several maple cranberry sauce recipes, but yours is by far the best. Thanks!

  4. 4

    Lori Lange — November 25, 2013 @ 9:06 PM

    Glad you enjoy this one!