Prep 15 mins
Cook 20 mins
This has become a staple at Thanksgiving in our home. The recipe is from one of the top cooking magazines...but I can't remember from which one I clipped it.
- 6 large tangerines
- 1 cup golden brown sugar, packed
- 1 tablespoon ginger, peeled and minced
- 1⁄8 teaspoon ground cloves
- 1 (18 ounce) package fresh cranberries
- 1 1⁄2 cups frozen blueberries, thawed
- Finely grate enough peel from tangerines to measure 2 tablespoons.
- Using small sharp knife, cut all peel and white pith from 1 tangerine.
- Cut between membranes to release segments.
- Set aside.
- Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
- Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
- Bring to boil, stirring until sugar dissolves.
- Reduce heat and simmer 5 minutes.
- Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
- Add blueberries and tangerine segments.
- Stir until blueberries are heated through.
- Cover and refrigerate.
- Serve cold or at room temperature.
- Can be made 4 days ahead.
- Keep refrigerated.
Good concept, and looked good, however way too much ginger flavor for my taste. Couldn't even finish my helping.
This is very good and deserves to be tried by more chefs. I used less ginger than called for and canned mandarins in addition to fresh but otherwise followed the recipe.It was wonderful.