Gourmet's Cranberry Tangerine Conserve, Nov. 2008 Thanksgiving Issue (Romulo Yanes)
Get ready for the holidays with recipes from Gourmet's November 2008 Thanksgiving Issue
MAKES ABOUT 1 1/2 CUPS
ACTIVE TIME: 10 min | START TO FINISH 1 1/2 hr (INCLUDES COOLING)
NOVEMBER 2008 | PAGE 157
Throw everything in the pan, and voilà! Cranberry sauce. It's just five ingredients simmering on the stove, but it tastes beguilingly complex. Tangerine juice and zest, fresh ginger, and plump golden raisins add a citrusy, spicy sweetness to tart, bursting cranberries.
2 tight-skinned tangerines
3/4 lb fresh or frozen cranberries
1 teaspoon grated peeled ginger
1/2 cup golden raisins
2/3 cup packed light brown sugar Remove a 4- by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.
Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired.
COOKS' NOTE: Conserve can be made 2 days ahead and chilled.
© 2008 Gourmet Magazine