Cranberry Sauce with Port and Tangerine
This sauce can be made one week ahead and stored in an airtight container in the refrigerator. It is delicious on grilled salmon.
Source: GOURMET Magazine, November 2007
Ingredients
- 1 (12-oz.) bag fresh or frozen cranberries
- ¾ cup sugar
- ½ cup ruby Port
- 3 (3-by ½-inch) strips of tangerine peel
- 1/3 cup tangerine juice (from about two tangerines)
Directions
- In a small heavy saucepan, bring cranberries, sugar, Port, and tangerine peel to a simmer over medium heat, stirring until sugar has dissolved.
- Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes.
- Remove from heat and stir in tangerine juice.
- Cool completely before serving.
Yields: 2 cups
