This is my take on the cranberry relish my mother used to make when I was little. Make it a day or two ahead if you can, as the flavors require time to meld in the refrigerator.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) package fresh or frozen cranberries
- ¾ cup confectioners’ sugar, or more to taste
- 1 tangerine, juiced
- 1 tangerine, zested and juiced
- ½ teaspoon ground cinnamon
Instructions
- Stir cranberries, confectioners’ sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.
Reviews
This went over pretty well at Thanksgiving. We made it a couple of days in advance. My dad absolutely loved it and asked for more so he could freeze it. It’s a bit on the tart side but most people liked it. It was fantastic with leftovers, cheese sandwiches, and even used it on toast. Thank you for the recipe.
I have found that even people that don’t care for cranberry sauce like this one. My son took this to work & they were passing it around trying to figure out the mystery ingredient…. dried apricots.
I love the flavor of this sauce. I increased the tangerine juice to three tangerines and the flavor really comes through.