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Cranberry-Tangerine Relish
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3 tablespoons unsalted butter
1 large Spanish onion, finely diced
2 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
2 cups tangerine juice
1/4 cup light brown sugar
1 pound cranberries
2 tangerines, segmented
1 tablespoon grated tangerine zest
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.
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Other Recipes from this Episode
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