Cranberry, Tangerine & Blueberry Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 large tangerines
• 1 cup golden brown sugar, packed
• 1 tablespoon ginger, peeled and minced
• 1/8 teaspoon ground cloves
• 1 (18 ounce) package fresh cranberries
• 1 1/2 cups frozen blueberries, thawed

Recipe

• 1 finely grate enough peel from tangerines to measure 2 tablespoons.
• 2 using small sharp knife, cut all peel and white pith from 1 tangerine.
• 3 cut between membranes to release segments.
• 4 set aside.
• 5 squeeze enough juice from remaining tangerines to measure 1 ½ cups.
• 6 combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
• 7 bring to boil, stirring until sugar dissolves.
• 8 reduce heat and simmer 5 minutes.
• 9 add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
• 10 add blueberries and tangerine segments.
• 11 stir until blueberries are heated through.
• 12 cool.
• 13 cover and refrigerate.
• 14 serve cold or at room temperature.
• 15 can be made 4 days ahead.
• 16 keep refrigerated.