One of my favorite ways to have cranberry sauce
- Carbohydrate 204.194638 g
- Cholesterol 549.54 mg
- Fat 209.792087 g
- Fiber 28.0550595625997 g
- Protein 10.356577 g
- Saturated Fat 131.6434943 g
- Serving Size 1 1 recipe (1618g)
- Sodium 70.8594 mg
- Sugar 176.1395784374 g
- Trans Fat 15.5847762 g
- Calories 2648 calories
Step-by-step
- Melt butter in a medium saucepan over medium-high heat.
- Add onion, garlic, and ginger and cook until soft.
- Add tangerine juice and brown sugar and bring to a boil.
- Add half of the cranberries and cook until they pop.
- Add remaining cranberries and cook for 5 minutes.
- Remove from the heat and add tangerines and zest.
- Transfer to a serving bowl and serve at room temperature.
Bright crimson berries collapse into a thick, glossy jam punctuated by tender segments of citrus and aromatic alliums. Making fresh condiments often results in a uniform puree that lacks structural definition. Controlling the cooking phases prevents this common failure by preserving distinct textures within the same pot.
Adding the cranberries in two separate stages guarantees textural contrast. The first batch bursts completely, releasing natural pectin that thickens the surrounding tangerine juice and brown sugar syrup. Introducing the remaining berries near the end of the cooking time protects them from total dissolution, leaving soft whole skins that pop pleasantly against the teeth. Sweat the finely diced onion, minced garlic, and grated ginger gently in unsalted butter until translucent before introducing any liquids. Raw aromatics will remain harsh if rushed, so allow them roughly six to eight minutes over medium-high heat to soften fully.
Stirring in fresh tangerine segments and grated zest after removing the saucepan from the heat source maintains their bright essential oils and prevents the delicate membranes from breaking down into mush. Cool the finished preparation to room temperature prior to serving to allow the starches and pectin to firmly set. Storage in an airtight glass container in the refrigerator for up to five days is possible, though the bright citrus notes are most vibrant within the first forty-eight hours. Substitute Valencia orange juice at a one-to-one ratio if tangerines are unavailable.
