Maple Tangerine Cranberry Sauce
The maple syrup and fresh tangerine juice make this my favorite cranberry sauce recipe!
Servings: 12 servings
Ingredients
- 2 cups (from about 12 tangerines) strained fresh tangerine juice
- 3 cups (12 ounce bag) fresh or frozen cranberries
- ½ cup packed light brown sugar
- ½ cup pure maple syrup
- 1 whole cinnamon stick
- 1 teaspoon finely grated tangerine zest
- 1 pinch kosher salt
Instructions
- In a 10-inch skillet, combine all of the ingredients and bring to a simmer over medium-high heat. Then, reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes.
- Remove the cinnamon stick and let the cranberry sauce cool in the pan. It will thicken a bit more as it cools. Serve slightly chilled or at room temperature.
Notes
- If preparing this recipe as gluten-free, just be sure to use a brand of maple syrup that is known to be GF.
- 12 tangerines is an estimate (depends on the size of your tangerines and how juicy they are). You can also buy fresh squeezed tangerine juice and strain out the pulp. I use half tangerine juice and half orange juice and it turns out wonderful. You do need the zest from a tangerine, so be sure to use at least one fresh one.
- Be sure to remove the cinnamon stick when the sauce is done simmering. The cinnamon flavor will be plenty noticeable, but you don't want it to overpower.
- This sauce may be made up to a week ahead. Just cover and chill.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 161mg | Fiber: 2g | Sugar: 23g | Vitamin A: 137IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg