Cranberry, Tangerine & Blueberry Sauce

1. 1

   Finely grate enough peel from tangerines to measure 2 tablespoons.

2. 2

   Using small sharp knife, cut all peel and white pith from 1 tangerine.

3. 3

   Cut between membranes to release segments.

4. 4

   Set aside.

5. 5

   Squeeze enough juice from remaining tangerines to measure 1 1/2 cups.

6. 6

   Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.

7. 7

   Bring to boil, stirring until sugar dissolves.

8. 8

   Reduce heat and simmer 5 minutes.

9. 9

   Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.

10. 10

    Add blueberries and tangerine segments.

11. 11

    Stir until blueberries are heated through.

12. 12

    Cool.

13. 13

    Cover and refrigerate.

14. 14

    Serve cold or at room temperature.

15. 15

    Can be made 4 days ahead.

16. 16

    Keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.