Add more tangerine juice if the sauce starts to stick before thickening. Gently bubble until the cranberries pop and thicken – about 15 minutes. Add a scant half an apple (grated) and leave to cook for a few minutes over very low heat. You can squeeze the fruit with your hand. Squeeze in the juice of two or three tangerines (or clementines or mandarines) and add a large strip of peel. Add a generous grating of freshly ground black pepper. Add a couple of crushed cardamom pods, a small cinnamon stick, powdered ginger and a bay leaf. Put 100g soft brown sugar into a pan and moisten with a generous dash of Masala, Madiera or Port. You can make it look gorgeous – you can make it now, and it’s one of those small Christmas cooking chores ticked off the list for you or your host. If you have been invited to a Christmas gathering, it’s a fantastic gift to take along. Ideal as a gift to take along on Christmas dayĬranberry sauce is perfect with a cold Boxing Day spread the next day, but you don’t need to make vast quantities. Whether you are cooking turkey, goose, duck, pheasant, ham, or a mixture of these, tangerine cranberry sauce needs to sit on your festive table😃 delicious with everything, from vegetable dishes to pigs in blankets, roast potatoes, the cheeses etc. This recipe is delicious and easy to make. The incredible tart burst of berries deserves a little more than that. However, I am just saying cranberry sauce is not cranberries boiled with orange juice and sugar.
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