Maple-Tangerine Cranberry Sauce

Ingredients

• ½ cup pure maple syrup, preferably grade B
• 2 cups strained fresh tangerine juice (5 to 6 tangerines)
• 1 tsp. finely grated tangerine zest
• ½ cup packed light brown sugar
• 12 oz. fresh or frozen cranberries (3 cups)
• 3-inch cinnamon stick
• Pinch kosher salt

In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry ...

View full recipe at Fine Cooking