Serves: 8
Total Calories: 318

1 (12-ounce) package fresh cranberries
1 1/2 cups water
2 tangerine
1 1/2 cups honey

Wash and pick over berries to remove any stems or spoiled berries. Put in saucepan, add water, and bring to a slow boil. While the cranberries heat up, peel 1 tangerine, remove any seeds, and chop into pieces. Wash the other tangerine in detergent and hot water to remove any traces of pesticides (if not organic). Slice the second tangerine in half, halve one-half again, and cut both quarters into thin slivers of rind with the flesh attached. The other half can be peeled and chopped, leaving out the peel. Add tangerine peel and slices to the cranberries. When the cranberries are mostly popped, add honey and simmer for about 1 hour and 15 minutes, until sauce thickens and the fruit seems “candied.” Best if chilled overnight.

Nutritional Facts:

Serves: 8
Total Calories: 318
Calories from Fat: 0

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