Cranberry Tangerine Conserve
Throw everything in the pan, and voilà ! Cranberry sauce. It’s just five ingredients simmering on the stove, but it tastes beguilingly complex. Tangerine juice and zest, fresh ginger, and plump golden raisins add a citrusy, spicy sweetness to tart, bursting cranberries.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/2 cups
Condiment/Spread
Side
Thanksgiving
Quick & Easy
Dinner
Cranberry
Tangerine
Gourmet
Fat Free
Vegan
Vegetarian
Pescatarian
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1/2 cup golden raisins
- 2/3 cup packed light brown sugar
- 1 teaspoon grated peeled ginger
- 2 tight-skinned tangerines
- 3/4 pound fresh or frozen cranberries
- Carbohydrate 67 g(22%)
- Fat 0 g(1%)
- Fiber 6 g(22%)
- Protein 1 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 15 mg(1%)
- Calories 259
Preparation Remove a 4-by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines. Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired. Cooks' note:Conserve can be made 2 days ahead and chilled.
