Ingredients for Cranberry Tangerine Blueberry Sauce
- Tangerines
- Golden Brown Sugar
- 1 teaspoon ground ginger
- Ground Cloves
- Fresh Cranberries
- Frozen Blueberries
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How to Make Cranberry Tangerine Blueberry Sauce
- Finely grate the zest from tangerines until you have 2 tablespoons. Set aside.
- Peel one tangerine, removing all the white pith. Cut between the membranes to release the segments and set aside.
- Juice the remaining tangerines until you have 1 cup of juice.
- In a heavy-bottomed saucepan, combine the tangerine zest, tangerine juice, brown sugar, ginger, and cloves.
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- Reduce heat to low and simmer for 5 minutes.
- Add the cranberries and cook, stirring frequently, until they pop and the sauce begins to thicken (about 8 minutes).
- Stir in the reserved tangerine segments and blueberries.
- Cook until the blueberries are heated through and the sauce is thickened to your liking (about 2-3 minutes).
- Remove from heat and let cool completely.
- Cover and refrigerate for at least 2 hours to allow flavors to meld. (Can be made 4 days ahead)
- Serve chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
146g
Fat
0g
Carbs
15g
