Tangerine Cherry Cranberry Sauce Recipes

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
• Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add onion, garlic, and ginger and cook until soft. Add tangerine juice and brown sugar and bring to a boil. Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from the heat and add tangerines and zest. Transfer to a serving bowl and serve at room temperature.

Steps:

• Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, then reduce heat to a simmer.
• Cover (this is important, these things pop all over the place at first--) and cook down until thickened to your liking (check after a half hour or so, and if you cook longer, check periodically to be sure the sugary content doesn't begin to burn).
• Adjust the sweetness if you like; I like it more tangy, the hubby likes sweeter.

Steps:

• Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

Steps:

• Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

Steps:

• Finely grate enough peel from tangerines to measure 2 tablespoons.
• Using small sharp knife, cut all peel and white pith from 1 tangerine.
• Cut between membranes to release segments.
• Set aside.
• Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
• Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
• Bring to boil, stirring until sugar dissolves.
• Reduce heat and simmer 5 minutes.
• Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
• Add blueberries and tangerine segments.
• Stir until blueberries are heated through.
• Cool.
• Cover and refrigerate.
• Serve cold or at room temperature.
• Can be made 4 days ahead.
• Keep refrigerated.

Steps:

• Combine tangerines and water in a saucepan.
• Cook rapidly until peel is tender, about 20 minute.
• Add cranberries, apples, sugar.
• Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
• Increase heat and boil gently for about 20 minutes.
• As mixture thickens, stir frequently to prevent sticking.
• Add almonds during last 5 minutes of cooking.
• Cool and refrigerate or freeze.

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.