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Cranberry, Tangerine & Blueberry Sauce

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“This has become a staple at Thanksgiving in our home. The recipe is from one of the top cooking magazines...but I can't remember from which one I clipped it.”

Ingredients Nutrition


  1. Finely grate enough peel from tangerines to measure 2 tablespoons.
  2. Using small sharp knife, cut all peel and white pith from 1 tangerine.
  3. Cut between membranes to release segments.
  4. Set aside.
  5. Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
  6. Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
  7. Bring to boil, stirring until sugar dissolves.
  8. Reduce heat and simmer 5 minutes.
  9. Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
  10. Add blueberries and tangerine segments.
  11. Stir until blueberries are heated through.
  12. Cool.
  13. Cover and refrigerate.
  14. Serve cold or at room temperature.
  15. Can be made 4 days ahead.
  16. Keep refrigerated.

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