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.
Spreads, Dips & Sauces
Ingredients for Cranberry Sauce with Port and Tangerine
1 (12 -oz) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3-by 1/2 inch) strips of tangerine peel
1/3 cup tangerine juice (from about two tangerines)
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.