This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.
Ingredients
- or frozen cranberries: 1 pack (12 ounce pack, fresh)
- confectioners' sugar: 0.75 cup (to taste)
- tangerine: 1 piece (juiced)
- tangerine, zested and: 1 piece (juiced)
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.
