Name: Tangerine-Cranberry Sauce recipe
Ingredients: 1 (12 ounce) package fresh or frozen cranberries;¾ cup confectioners' sugar, or more to taste;1 tangerine, juiced;1 tangerine, zested and juiced;½ teaspoon ground cinnamon

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Ingredients

1 (12 ounce) package fresh or frozen cranberries ¾ cup confectioners' sugar, or more to taste 1 tangerine, juiced 1 tangerine, zested and juiced ½ teaspoon ground cinnamon

Nutrition Info

93.8 calories carbohydrate: 24.2 g cholesterol: : - fat: 0.1 g fiber: 2.7 g protein: 0.3 g saturatedFat: : - servingSize: - sodium: 1.5 mg sugar: 19.1 g transFat: : - unsaturatedFat: : -

Directions

Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat, bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

Recipe Yield

6 servings

Recipe Note

This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.

Alternatives to this recipe

Tangerine-Cranberry Sauce