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Satsuma-Tangerine Cranberry Sauce
The sweet satsuma tangerines that are in season in California around the Thanksgiving holidays balance the tart cranberries and serve as an invigorating complement to the richness of the dinner. Substitute regular tangerines in a pinch. 

Total Time: 20 minutes (plus chilling)
Hands Time: 20 minutes (plus chilling)

3 Satsuma tangerines
1 pound fresh cranberries
2 cups sugar
1 cup water
Pinch of salt and pepper 
1.With a zester, grate the zest from all 3 tangerines. Separate 2 of the tangerines into segments. Squeeze the juice from the third.
2.In a medium saucepan, combine the cranberries, sugar and water. Bring to a simmer over medium heat and cook for 5 minutes.
3.Add the tangerine zest, juice and segments, and cook until the cranberries “pop” and the relish begins to thicken. Season with salt and pepper. Chill until serving time.

Makes 12 servings.

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