Tangerine Cranberry Sauce

1. 1

   Cut the tangerines crosswise through the skins into 1/2-inch slices, then quarter the slices.

2. 2

   In a small bowl, toss the tangerines with 1/2 cup of the sugar.

3. 3

   Cover and refrigerate overnight.

4. 4

   In a heavy, medium saucepan, combine the candied tangerines and their liquid with the remaining 1/2 cup of sugar and the orange juice.

5. 5

   Bring to a boil, then simmer over moderately low heat until the tangerine skins are soft and the liquid is syrupy, about 50 minutes.

6. 6

   Add the cranberries and cook over moderately low heat until their skins just begin to split, about 15 minutes.

7. 7

   Drain the cranberries and tangerines in a colander set over a bowl and return the liquid to the saucepan.

8. 8

   Boil the liquid over moderately high heat until syrupy, about 15 minutes.

9. 9

   Pour the syrup over the fruit and let cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.