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Recipe

Maple-Tangerine Cranberry Sauce

By Jonathan Waxman From Moveable Feast Season 48, Ep.95
Scott Phillips

Servings: twelve.

The tartness of fresh cranberries is tempered by the sweet counterpoint of maple syrup in this twist on a classic.

Ingredients

  • 2 cups strained fresh tangerine juice (5 to 6 tangerines)
  • 12 oz. fresh or frozen cranberries (3 cups)
  • 1/2 cup packed light brown sugar
  • 1/2 cup pure maple syrup, preferably grade B
  • 3-inch cinnamon stick
  • 1 tsp. finely grated tangerine zest
  • Pinch kosher salt

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 15
      Carbohydrates (g): 26
      Fiber (g): 1
      Protein (g): 0

Preparation

  • In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry sauce cool in the pan—it will thicken more as it cools. Serve at room temperature.

Make Ahead Tips

May be made up to 1 week ahead.

Reviews

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Reviews

  • CityDi | 01/19/2016

    I usually don't write reviews, but I felt I had to do it for this recipe. I made this sauce for last thanksgiving and It is the best cranberry sauce I've ever had!. I used to make mine with just OJ but adding the maple and the tangerine gives the sauce such a complex amazing flavor, specially if made a couple of days in advance. It is a step up on the classic cranberry sauce. Everyone loved it! Btw I only used 1/4 cup of sugar because I don't like anything too sweet and I think it was the perfect amount of sweetness.

  • Sally805 | 11/19/2013

    This cranberry sauce is very good BUT you definitely need a BAG of tangerines to obtain 2 cups. Recipe calls for 5 to 6. Perhaps they meant 1/2 cup and we're using 2 cups which ends up making it very very sweet. I think this year I will try 1/2 cup.

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