- 12 oz. fresh cranberries
- 3/4 cup tangerine juice
- 1/4 cup Wagco Tangerine Balsamic
- Try with Wagco Cranberry Pear
- 1/2 cup cane sugar
- 1 tbsp tangerine zest
In a medium saucepan add the tangerine balsamic, tangerine juice, and sugar. Bring to a boil and stir until the sugar is dissolved. Add the cranberries and stir. Reduce heat and allow the cranberries to simmer for about 10 minutes until they have burst. [You will hear the cranberries “pop”.] Stir in the tangerine zest and remove the saucepan from the heat. Allow to the sauce to cool. Once cooled transfer the sauce to a container and refrigerate. The cranberry sauce will thicken in the refrigerator.
*Recipe may not look exactly like the picture, picture is used as a reference.*