Tangerine-Port Cranberry Sauce
Serves: about 5 cups
  • 24 ounces fresh cranberries
  • 1½ teaspoons tangerine zest, plus additional for garnish if desired
  • 1 cup fresh tangerine juice
  • 2 teaspoons finely grated fresh ginger
  •  1/4 cup ruby port
  • 1 cup water
  • 2 small cinnamon sticks
  • ½ teaspoon ground cloves
  • 1 cup coconut sugar
  • ½ cup honey (substitute agave if vegan)
  1. Combine all ingredients in a medium saucepan.  Bring to a boil, then reduce to a simmer.  Stir often.  When cranberries pop, continue to simmer for 4-5 minutes longer, smashing some of the cranberries against the side of the pan, until the sauce appears slightly thickened (it will continue to thicken more as it cools).
  2. Chill in the refrigerator for 30 minutes or longer before serving.  Garnish with a small amount of zest if desired.
Recipe by Spoon With Me at https://spoonwithme.com/tangerine-port-cranberry-sauce/