Melt butter in a medium saucepan over medium-high heat.
Add onion, garlic, and ginger and cook until soft.
Add tangerine juice and brown sugar and bring to a boil.
Add half of the cranberries and cook until they pop.
Add remaining cranberries and cook for 5 minutes.
Remove from the heat and add tangerines and zest.
Transfer to a serving bowl and serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1618g)|
|Recipe Makes: 1|
|Calories from Fat: 1888 (71%)|
|Amt Per Serving||% DV|
|Total Fat 209.8g||280 %|
|Saturated Fat 131.6g||658 %|
|Monounsaturated Fat 54.2g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 549.5mg||169 %|
|Sodium 70.9mg||2 %|
|Potassium 2029.4mg||53 %|
|Total Carbohydrate 204.2g||60 %|
|Dietary Fiber 28.1g||112 %|
|Sugars, other 176.1g|
|Protein 10.4g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2648
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