Cranberry Sauce with Tangerine and Ginger
Iain Bagwell
You’re a restless, inventive cook, and you itch to break free of the recipe on the back of the cranberry bag. But you can’t get too crazy, because everyone wants familiar flavors on Thanksgiving. Solution: This zesty yet crowd-pleasing recipe from legendary Bay Area chef Joyce Goldstein, adapted from her newest book, Jam Session (Lorena Jones Books). The sauce is even better the next day.
How to Make It
1
Put a small plate in the freezer.
2
In a 4- to 6-qt. pot over medium-high heat, bring tangerine zest and juice, sugar, ginger, pepper, and five-spice powder to a boil. Add cranberries and cook, stirring frequently, until they pop and bubble up and the juices thicken, 5 to 10 minutes.
3
To test sauce, spoon a little onto the frozen plate. If the surface wrinkles and you can draw your finger cleanly through the sauce, it’s done. Remove from heat and let rest at least 3 hours before serving so flavors can harmonize.
*Available in the spice aisle of most grocery stores.
MAKE AHEAD: Up to 3 months, chilled.
Ingredients
2 tsp tangerine zest
1 ½ cups tangerine juice (fresh or bottled)
1 ½ cups sugar
2 oz fresh ginger, peeled and finely shredded
½ tsp freshly ground pepper
½ tsp Chinese five-spice powder* or ground allspice
24 oz fresh or frozen cranberries
Directions
1
Put a small plate in the freezer.
2
In a 4- to 6-qt. pot over medium-high heat, bring tangerine zest and juice, sugar, ginger, pepper, and five-spice powder to a boil. Add cranberries and cook, stirring frequently, until they pop and bubble up and the juices thicken, 5 to 10 minutes.
3
To test sauce, spoon a little onto the frozen plate. If the surface wrinkles and you can draw your finger cleanly through the sauce, it’s done. Remove from heat and let rest at least 3 hours before serving so flavors can harmonize.
*Available in the spice aisle of most grocery stores.
MAKE AHEAD: Up to 3 months, chilled.
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