is a recipe I learned from a friend years ago.
and utterly simple.
I guess this is a little late for Thanksgiving this year….
but I make it at Christmas too.
And sometimes just to have it around any old time.
Cranberry Citrus Sauce.
Apricot jam, a small jar (a jar of Bonne Maman is good)
a bag of fresh cranberries
three or four seedless tangerines, very fresh, and rinsed
a small packet of slivered almonds
Pick through the cranberries, and rinse them.
Toast the almonds by tossing them dry in a frying pan until they just begin to brown.
Quarter the tangerines, and remove the tough stem end.
Now liquify the entire tangerines, peels and all, in a blender, or with a hand blender, until they are reduced to a thick paste.
Empty the jam into a saucepan, and bring to a boil.
Add cranberries and the tangerine paste to the jam, and cook them lightly.
You don't want to overcook this and make the berries go all mushy, so watch carefully at this stage.
The cranberries will make little popping noises as they heat up.
When most of the cranberries are popping, add the toasted almonds, and remove from the heat.
In addition to being really good (some people around here are known to swipe it out of the fridge and eat it plain), it is also really, really pretty.
You can pour it into jelly jars and take it to pot lucks.