You will love the aroma and taste from fresh tangerines. Spices add layers of flavor and an extra little kick. Use as ingredient in other holiday recipes.
This sweet, spicy, and sour cranberry sauce recipe can be enjoyed on its own when served with meats or cheeses; or incorporated into cocktails, mocktails, cakes, pies, trifles and parfaits, cheesecake, breads, salads, and sandwiches.
EQUIPMENT: saucepan, citrus juicer reamer, microplane or grater
Spiced Port Tangerine Cranberry Sauce
Cuisine: AmericanDifficulty: Easy4
servings20
minutes40
minutesIngredients
1/2 cup ruby port
3 tangerines, zested
1/2 cup tangerine juice (from 3 tangerines)
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg
12 oz 12 ounces fresh cranberries
3/4 cup light brown sugar
1 teaspoon sea salt
1 cinnamon stick
1 tablespoon lime juice (from1/2 lime)
1/2 cup toasted, salted walnut pieces (optional)
Directions
- In a medium saucepan over medium heat, combine port and tangerine zest and juice, cayenne, and nutmeg. Bring to a boil.
- Stir in cranberries, sugar, salt and cinnamon stick.
- Simmer over medium low heat until sauce thickens into a jamlike consistency, about 30 minutes. Stir occasionally and push on some cranberries with the back of the spoon to burst them. Leave about 1/4 of them whole.
- Transfer to a bowl, stir in lime juice and walnut pieces if using. Walnuts will add a delightful, salty crunch.
- Serve warm or at room temperature.
