Cranberry-tangerine sauce can be served as a stand-alone dessert or served with whipped cream, mascarpone cheese, or biscuit. This sauce is much tastier thanks to grated ginger and light raisins.
It is necessary
- For six servings:
- - 350 g fresh cranberries;
- - 1/2 cup light raisins;
- 2/3 cup brown sugar
- - 2 tangerines;
- - 1 teaspoon of grated ginger.
Instructions
Step 1
Take two large tangerines with a tough skin. Squeeze the juice out of them, you should get about 1/3 cup of fresh juice. Only first remove a thin strip of zest from the tangerines using a vegetable peeler. The zest is also needed to make this sauce.
Step 2
In a heavy-bottomed saucepan, combine tangerine juice with fresh or frozen cranberries, ginger, raisins, and tangerine zest, cut into thin strips. Add sugar, stir. Bring the mixture to a boil over medium heat, stirring occasionally. The sugar must dissolve completely. After boiling, cook the sauce for another 15 minutes.
Step 3
When the cranberries in the saucepan start to burst, it's time to remove the dishes from the stove. The cranberry-tangerine sauce with ginger and raisins is almost ready, it remains to cool it. If you serve the sauce as an independent dessert, then spread it over the bowls, garnish with zest and fresh mint leaves.
