Cranberry sauce with tangerine juice10/18/2023 ![]() ![]() Discard zest before serving if desired.ĬOOKS' NOTE: Conserve can be made 2 days ahead and chilled. It is also more tart than OJ is, so add small amounts at a time. Something to keep in mind, though, is that there’s a possibility it can transfer its flavor to whatever you add it to. ![]() 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. Lemon juice has a pretty low pH level, which makes it a good candidate for acidic OJ substitutions.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. Ingredients 2 cups (from about 12 tangerines) strained fresh tangerine juice 3 cups (12 ounce bag) fresh or frozen cranberries cup packed light brown sugar.Tangerine juice and zest, fresh ginger, and plump golden raisins add a citrusy, spicy sweetness to tart, bursting cranberries. It's just five ingredients simmering on the stove, but it tastes beguilingly complex. Bring to a boil, then add the cranberries and stir once. Throw everything in the pan, and voilà! Cranberry sauce. Combine the sugar, juice and peel in a medium, heavy-bottomed saucepan over medium-high heat. ![]() Get ready for the holidays with recipes from Gourmet's November 2008 Thanksgiving Issue.ĪCTIVE TIME: 10 min | START TO FINISH 1 1/2 hr (INCLUDES COOLING) By adding tangerine juice, a little tangerine zest, and some dried cherries, this recipe brings the California sun to your holiday dinner. ![]()
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