Ingredients
Equipment
Method
- Rinse the cranberries under cold water, peel and mince the fresh ginger root. Cut the tangerines in half and measure out the remaining ingredients.
- Place the fresh cranberries and all of the ingredients except the tangerines into a medium saucepan.
- Squeeze the tangerine halves over the pot getting out as much of the juice as you can.
- Stir to combine the ingredients and place the saucepan over medium heat.
- Once the mixture is simmering and the cranberries start to pop, turn down the heat and simmer for 8-10 minutes stirring occasionally. Place the sauce into a serving bowl and serve warm out of the pan, room temperature, or cold from the refrigerator.