Wednesday, November 21, 2007

Cranberry Tangerine Sauce

Cranberry Sauce

Servings: 20

Cooking time: 10 minutes
Preparation time: 15 minutes
Category: Condiments
Cuisine: American
Rating: 5/5 stars
12 ounces cranberries
8 ozs. sugar
8 fl. ounces tangerine juice (4 medium size)
1 tbs. tangerine zest (see note below)


Measure the sugar, reserve. Zest the tangerines. Reserve the zest, covered. Juice the tangerines, measure the liquid and add water to make 8 fl. ozs. of liquid. Add the cup of sugar to the juice in a sauce pan. Stir to dissolved. Put the pan over heat, bring to a low simmer, whence add the cranberries, cover and simmer 10 to 12 minutes to burst the berries. Allow to cool for 10 minutes off the heat, add the reserved zest. Stir. Cool to room temperature and refrigerate.

Notes: If you can get more than 1 tablespoon of zest, that is better, but 1 tablespoon is the minimum.

I thought of using tangerine juice & zest in Albuquerque New Mexico in 1994.

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