Homemade cranberry sauce beats out canned cranberry sauce every time. Once I started to make my own, I’ve never went back. Most cranberry sauce recipes require one cup of sugar, but we cut the sugar in half because of the natural sweetness of the tangerine balsamic and tangerine juice. This recipe is quick and simple.
What you’ll need:
12 oz. fresh cranberries
3/4 cup tangerine or clementine juice
1/4 cup So Olive Tangerine Balsamic Vinegar
1/2 cup cane sugar
1 tablespoon tangerine zest
Add the tangerine balsamic, tangerine juice, and sugar to a medium sauce pan. Bring it to a boil and stir until sugar disolves. Add the cranberries. Stir and reduce heat, allowing the cranberries to simmer for about 10 minutes or until the cranberries have burst. You will hear the cranberries pop. Once the cranberries are done, stir in the tangerine zest. Remove the sauce pan from the heat and allow the sauce to cool. Then transfer in a container to be chilled in the refrigerator. The cranberry sauce will thicken in the refrigerator.