Maple- Tangerine Cranberry Sauce | Food Stuff

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Via Recipe Girl

Maple- Tangerine Cranberry Sauce

Maple- Tangerine Cranberry Sauce takes around 45 minutes from beginning to end. One serving contains 101 calories, 0g of protein, and 0g of fat. For 74 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. 136 people have tried and liked this recipe. It is perfect for Thanksgiving. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Several people really liked this sauce. Head to the store and pick up cinnamon stick, tangerine juice, maple syrup, and a few other things to make it today. It is brought to you by Recipe Girl. Overall, this recipe earns a rather bad spoonacular score of 37%. Try Maple-tangerine Cranberry Sauce, Ginger-Cranberry-Tangerine Sauce, and Cranberry Sauce With Orange, Tangerine and Pineapple Juice for similar recipes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 30 minutes

Ingredients:

1 whole cinnamon stick

3 cups fresh or frozen cranberries (12 ounce bag)

1 teaspoon finely grated tangerine zest

pinch of kosher salt

1/2 cup packed light brown sugar

1/2 cup pure maple syrup, preferably Grade B

2 cups strained fresh tangerine juice (from about 12 tangerines)

Equipment:

frying pan

Cooking instruction summary:

1. In a 10-inch skillet, combine all of the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes.2. 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.

Step by step:

1. In a 10-inch skillet, combine all of the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes.

2. Remove the cinnamon stick and let the cranberry sauce cool in the pan- it will thicken a bit more as it cools.

3. Serve slightly chilled or at room temperature.

Nutrition Information:

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