Cranberry-Tangerine Sauce With Apples & Almonds

Roxygirl in Colorado's Note:

This is my favorite cranberry sauce from "Fruit Cookbook" by Nicole Routhier. My sister and I both love cranberry sauce and try out two new recipes every Thanksgiving. This year I'm not going to bother, since this is the only one I like to eat plain (with a spoon)! The tangerines give it a wonderful flavor, even better than oranges and combine great with the Granny apple.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 tangerines, unpeeled and chopped (remove seeds)
• 2 cups water
• 1 (12 ounce) bag cranberries, rinsed
• 2 medium tart green apples, peeled,cored,chopped
• 1 1/2 cups sugar
• 1 cup slivered almond

Directions:

1. Combine tangerines and water in a saucepan.
2. Cook rapidly until peel is tender, about 20 minute.
3. Add cranberries, apples, sugar.
4. Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
5. Increase heat and boil gently for about 20 minutes.
6. As mixture thickens, stir frequently to prevent sticking.
7. Add almonds during last 5 minutes of cooking.
8. Cool and refrigerate or freeze.

Reviews

[Sharon123]

This turned out very good! I halved the recipe and used an orange. I was concerned about the oranges cooked whole being bitter(from past experience with another recipe), so I peeled the orange and removed the white pith.This turned out great and had a lovely flavor. I put the whole thing through the food processor and coarsely chopped it. Thank you Roxy!