Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cranberry Tangerine Relish




Source of Recipe


Internet


List of Ingredients




4 small tangerines or clementines, well washed
1 cup sugar
2 cups fresh orange juice
12 oz fresh cranberries


Recipe



Cut tangerines crosswise through skins into 1/2" slices, then quarter the slices. In a small bowl, toss the tangerines with 1/2 c of the sugar. Cover and refrigerate overnight.

In a heavy, medium saucepan, combine the candied tangerines and their liquid with the remaining 1/2 c of sugar and the orange juice. Bring to a boil, then simmer over low heat until the tangerine skins are soft and the liquid is syrupy, about 50 minutes. Add the cranberries and cook over moderately low heat until the skins just begin to split, about 15 minutes.

Drain the cranberries and tangerines in a colander set over a bowl, and return the liquid to the saucepan. Boil over moderately high heat until syrupy, about 15 minutes. Pour the syrup over the fruit and let cool completely.

This sauce can be refrigerated for up to 1 week. Bring to room temperature before serving.