Cranberry, Tangerine & Blueberry Sauce

Tham's Note:

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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 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 ½ cups frozen blueberries , thawed

Directions:

1. Finely grate enough peel from tangerines to measure 2 tablespoons.
2. Using small sharp knife, cut all peel and white pith from 1 tangerine.
3. Cut between membranes to release segments.
4. Set aside.
5. Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
6. Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
7. Bring to boil, stirring until sugar dissolves.
8. Reduce heat and simmer 5 minutes.
9. Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
10. Add blueberries and tangerine segments.
11. Stir until blueberries are heated through.
12. Cool.
13. Cover and refrigerate.
14. Serve cold or at room temperature.
15. Can be made 4 days ahead.
16. Keep refrigerated.

Reviews

[SusanRose]

Good concept, and looked good, however way too much ginger flavor for my taste. Couldn't even finish my helping.

[sugarpea]

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.