Cranberry, Tangerine & Blueberry Sauce

Recipe by Tham8674
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cool.
  • Cover and refrigerate.
  • Serve cold or at room temperature.
  • Can be made 4 days ahead.
  • Keep refrigerated.
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