Maple Tangerine Cranberry Sauce

Maple Tangerine Cranberry Sauce

Serves 12.
 
2 cups strained fresh tangerine juice ( from 5 to 6 tangerines)
 
12 oz. fresh or frozen cranberries (3 cups)
 
1/2 cup packed light brown sugar
 
1/2 cup pure maple syrup, preferably grade B
 
3 inch cinnamon stick
 
1 tsp. finely grated tangerine zest
 
pinch kosher salt
 
In a 10 inch skillet combine all the ingredients bring to a simmer over medium high heat and then reduce
to maintain a gentle simmer. Cook, stirring occasionaly, until the liquid has thickened somewhat and looks
slightly syrupy, about 30 mintues. Remove the cinnamon stick and let the cranberry sauce cool in the pan
it will thicken more as it cools. Serve at room temp.

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