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Spicy Tangerine-Pecan Cranberry Sauce

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“Found this recipe in a magazine - it's great on grilled chicken breasts!”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place half of the cranberries and half of the tangerines in food processor; pulse until mixture is finely and evenly chopped.
  2. Transfer to a bowl.
  3. Repeat with remaining cranberries and tangerine.
  4. Stir in sugar, chilies and salt.
  5. Cover and store in refrigerator up to 4 days ahead.
  6. Before serving, stir in pecans and cilantro.

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