Cranberry Orange Jalapeno Sauce

1. 1

   1. Grate the zest of the tangerine into a small saucepan. Finely chop the tangerine flesh and peel and add to saucepan.

2. 2

   2. Stem, seed, and mince the jalapeno. Add to saucepan.

3. 3

   3. Add lime juice to pan. Bring to a simmer over medium heat. Simmer until liquid is reduced by half, about 10 minutes, stirring occasionally.

4. 4

   4. Add cranberries and sugar. Cook over medium heat, stirring often, until cranberries burst, about 8-10 minutes.

5. 5

   5. Remove from heat. Stir in orange liqueur and salt.

6. 6

   6. Scrape into a bowl and cool. Can be covered tightly and refrigerated for up to 4 days.

* Per serving · 4 servings · Values may vary.