Yes, tangerine, ginger and sultanas. A contrast of flavor and color that I think is really amazing with the seasonal cranberries. I urge you to try it at your Thanksgiving meal. I've adapted this recipe from one I read many, many years ago in Gourmet magazine.
Remember
that? Ruth Reichl's highly
influential monthly register of food travels, chef's cultural insights, slow-cooking
meditations, etc. Gourmet Magazine went under because it could not
survive the shifting reader interest toward faster-paced and more bouncy
food-making. That's my opinion. Happily, though, her elegant and "keep it real"
influence continues and, as they say, that's a good thing.Recipe: (makes 3 cups)
Ingredients:
3/4 lb fresh cranberries
1 tsp grated peeled ginger
1/2 cup sultanas (golden raisins)
1/3 cup freshly squeezed tangerine juice
4" X 1" Tangerine peel, pith removed.
2/3 cup light brown sugar
2 Tbsp sugar
Method:
1. Place all the ingredients in a saucepan and bring to a boil, stirring to dissolve the sugars.
2. Lower the heat and simmer, uncovered, for about 15 minutes until the cranberries begin to pop open.
3. Remove from heat and let it cool.
You can serve the conserve immediately or store it in the refrigerator for up to 2 days. To me it tastes better after about 12 hours in the fridge.
Let me know how this turns out!
COMMENT ARCHIVE:
-- "Had no idea that golden raisins were called sultanas. I remember this recipe now. You shared it with me last Thanksgiving. I mentioned that I did not like the traditional cranberry sauce and you assured me this would be a great alternative....and it was! I'm so glad you reminded me...Sultanas, here I come--again Chris O." posted by Christine Ortega, Nov 14, 2011
