This recipe has been featured in a post on The Recipe Girl blog: Maple Tangerine Fresh Cranberry Sauce
Maple Tangerine Cranberry Sauce
- 2 cups (from about 12 tangerines) strained fresh tangerine juice
- 3 cups (12 ounce bag) fresh or frozen cranberries
- ½ cup packed light brown sugar
- ½ cup pure maple syrup, preferably Grade B
- 1 whole cinnamon stick
- 1 teaspoon finely grated tangerine zest
- 1 pinch kosher salt
- In a 10-inch skillet, combine all of the ingredients and bring to a simmer over medium-high heat. Then, reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes.
- 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.
- 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. Just cover and chill.