Cranberry Sauce with Port and Tangerine
Explore the vibrant color and refreshing taste of fresh cranberries in a versatile recipe perfect for sweet treats, savory dishes, creative cocktails, or decorative accents.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Wooden spoon
- Peeler
- Chef's knife
- Cutting board
- Citrus press
Ingredients
- 1 (12 -oz) bag fresh or frozen cranberries
- 3/4 cup sugar
- 1/2 cup ruby Port
- 3 (3-by 1/2 inch) strips of tangerine peel
- 1/3 cup tangerine juice (from about two tangerines)
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