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Cranberry Sauce with Tangerine and Port Wine
  • 12- oz package of fresh cranberries
  • 1 ½ cups sugar
  • 1 Tablespoon butter
  • Juice from one medium tangerine about 1/3 cup
  • 1/3 cup plus 1 Tablespoon ruby port wine
  • 1 cup water
  • 2 Tablespoons thinly sliced tangerine peel
  • 1/8 teaspoon ground ginger
  1. Place all the ingredients into a medium sized sauce pan. Bring to a boil then simmer on medium until the cranberries are soft and starting to pop.

    Reduce the heat to low and continue to simmer until it is thickened. It should be thick like a relish.

    Remove from the heat and let cool. 
    Can be served hot or cold.