I won’t blurb on too much about this. However, I am just saying cranberry sauce is not cranberries boiled with orange juice and sugar. The incredible tart burst of berries deserves a little more than that. This recipe is delicious and easy to make. 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.
Ideal as a gift to take along on Christmas day
Cranberry sauce is perfect with a cold Boxing Day spread the next day, but you don’t need to make vast quantities. If you have been invited to a Christmas gathering, it’s a fantastic gift to take along. 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.
Tangerine Cranberry Sauce (Method)
Put 100g soft brown sugar into a pan and moisten with a generous dash of Masala, Madiera or Port. Add a couple of crushed cardamom pods, a small cinnamon stick, powdered ginger and a bay leaf. Add a generous grating of freshly ground black pepper. Squeeze in the juice of two or three tangerines (or clementines or mandarines) and add a large strip of peel. You can squeeze the fruit with your hand. Add a scant half an apple (grated) and leave to cook for a few minutes over very low heat. Add the fresh or frozen cranberries. Gently bubble until the cranberries pop and thicken – about 15 minutes. Add a pinch or two of salt to taste. Add more tangerine juice if the sauce starts to stick before thickening.
Pack hot into a sterilised jar (s) and immediately turn upside down to seal. Store in the fridge until Christmas. Boom🎄
Serve warm or cold on the day and garnish with a generous grating of citrus zest.
Tangerine Cranberry Sauce
Equipment
- 1 or 2 sterilised jars
Ingredients
- 100 g soft brown sugar
- approx 2 tbsp Marsala (enough to moisten and dissolve the sugar)
- ½ apple (finely grated)
- 2 cardamom pods (lightly bruised and crushed)
- 1 small cinnamon stick
- 1 bay leaf
- 3 tangerines (clementines or mandarines), juiced plus a large piece of peel
- pinch powdered ginger
- 250-300 g fresh or frozen cranberries
- freshly ground black pepper
Instructions
- Put 100g soft brown sugar into a pan and moisten with a generous dash of Masala, Madiera or Port.
- Squeeze in the juice of three tangerines (clementines or mandarines) and add a large strip of peel. Add a couple of crushed cardamom pods, freshly ground black pepper, powdered ginger, the bay leaf and the cinnamon stick.
- Add a scant half an apple (grated) and leave to cook for a few minutes over very low heat.
- Add the cranberries. Gently simmer until the cranberries burst and soften and the sauce thickens – about 15 minutes. Add salt to taste and, if necessary, add more tangerine juice if the sauce starts to stick.
- Pack hot into a sterilised jar (s) and immediately turn it upside down to seal the lid. Store in the fridge until Christmas.
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