CRANBERRY TANGERINE CONSERVE

By BobD

Ingredients

• 1-1/2 CUPS
• 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

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

Remove a 4- by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler 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.