Throw everything in the pan, and voilà! Cranberry sauce. It’s just five ingredients simmering on the stove, but it tastes beguilingly complex. Tangerine juice and zest, fresh ginger, and plump golden raisins add a citrusy, spicy sweetness to tart, bursting cranberries.
Learn the story behind the rest of this four hour feast in our series The Recipe.
2000s Recipes + Menus
Cranberry Tangerine Conserve
Makes about1 1/2 cups
- Active time:10 min
- Start to finish:1 1/2 hr (includes cooling)
November 2008
- 2 tight-skinned tangerines
- 3/4 lb fresh or frozen cranberries
- 1 teaspoon grated peeled ginger
- 1/2 cup golden raisins
- 2/3 cup packed light brown sugar
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Remove a 4- by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.
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Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired.
Cooks’ note: Conserve can be made 2 days ahead and chilled.
- Keywords
- ruth cousineau,
- thanksgiving,
- fall,
- fruit,
- dressing
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