Cranberry-Tangerine Sauce

Thanksgiving is just around the corner and one of my favorite things to make is cranberry sauce. In the past, I have added lemon, orange and tangerine flavors. Citrus zest is one of my favorite ingredients, but there are also excellent citrus oils on the market, and you can also used flavored liqueurs like Grand Marnier or Cointreau. For this recipe, I used tangerine zest. This is really easy to make, and you will be happy with the results.

Cranberry-Tangerine Sauce

12 oz Cranberries (fresh or frozen)
1 c water
1/4 cup of tangerine juice
1-1/2 c brown sugar (see note on sugar)
2 tsp tangerine zest
pinch salt

Note on sugar: Try using a dark sugar. You can use turbinado (sugar in the raw), dark or light brown sugar. Use white sugar if that is all you have.

I used fresh berries. Rinse them in a colander. Inspect them and remove any soft or discolored berries.

Bring water, 1 cup sugar, 2 tsp. tangerine zest, and pinch of salt to a boil. Add cranberries and lower heat to medium. The berries will plump and the skin will break and crack. I love the sound as they pop! Occasionally stir until most of the skins have broken. Total cooking time with the berries is around 10 minutes. Add the last 1/2 cup of sugar. Remove pan from heat. Use a potato masher to mash the berries. If the mixture has too much liquid, return to the heat and reduce until it has a thick consistency.

Taste the mixture. Add more sugar or tangerine zest as desired. Let cool to room temperature, then place in a container to keep in the refrigerator. I make my sauce ahead of time. It freezes well.

If tangerines are not available, use an orange. I used the zest from two tangerines and the juice from one in the batch I made today. This recipe makes about 2 cups. I usually make twice this amount. Enjoy!