Tangerine Cherry Cranberry Sauce

Tradition has it that cranberry sauce is served at Thanksgiving in North America, and for Christmas dinner in Canada and the United Kingdom. Regardless, this delectable condiment has been a big part of the holidays in the U.S. for more than a century. First served in the Massachusetts in 1912, cranberry sauce evolved into a canned product in the 1940s that is able to be served year-round. Not all food lovers limit their cranberry devotion to just turkey. It is also served with pork, ham, and chicken.

Cranberry sauce is fine on its own but why settle for an uninteresting, repeat of the last 100+ holiday dinners? It’s quick and easy to spruce up your cranberry sauce with some delicious California farm products. It is a great way to “Keep the State on your Plate.”

Traditional cranberry sauce ranges from slightly sour-tasting to variations that are prepared with sugar to sweeten things up. While sugar helps improve the palatability of cranberry sauce for some people, on its own, sugar doesn’t provide the depth of flavor that California fruits bring to the table.

By adding tangerine juice, a little tangerine zest, and some dried cherries, this recipe brings the California sun to your holiday dinner. Try it and see if your guests go crazy over this tasty variation that will definitely “Keep the State on your Plate!”

Making tangerine cherry cranberry sauce a holiday tradition- a new, local favorite for your holiday table with California tangerines and cherries.

Ingredients:

• 1 (12 ounce) bag fresh cranberries
• 1 cup dried cherries
• 1 cup white sugar
• 1 cup tangerine juice
• 1 tablespoon tangerine zest
• 1 whole star anise
• 1 cinnamon stick
• 3 whole cloves

Directions:

1. Combine cranberries, cherries, sugar, tangerine juice, tangerine zest, star anise, cinnamon stick, and whole cloves in a heavy-bottomed saucepan over medium heat.
2. Bring to a simmer.
3. Reduce heat to low and cook, stirring occasionally, until cranberries are all popped, about 15 minutes.
4. Remove from heat and let cool to room temperature.
5. Discard star anise, cinnamon stick, and whole cloves, and refrigerate until needed.