Cut the tangerines crosswise through the skins into 1/2-inch slices, then quarter the slices. In a small bowl, toss the tangerines with 1/2 cup of sugar. Cover and refrigerate overnight.
In a heavy medium saucepan, combine the candied tangerines and their liquid with the remaining 1/2 cup of sugar and the orange juice. Bring to a boil and then simmer over moderately 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 their skins just being 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 the liquid over moderately high heat until the syrupy, about 15 minutes.
Pour the syrup over the fruit and let cool completely.
The sauce can be refrigerated for up to 1 week. Bring to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Sauce (650g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 7 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 8.5mg||0 %|
|Potassium 622.7mg||16 %|
|Total Carbohydrate 202.7g||60 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 186.7g|
|Protein 2.5g||4 %|
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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: 788
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