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Makes 1 1/2 cups (serves about 6)
• 2 tight-skinned tangerines
• 3/4 pound fresh or frozen cranberries
• 1 teaspoon grated peeled ginger
• 1/2 cup golden raisins
• 2/3 cup packed light brown sugar
Remove a 4-by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.
Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired.
COOKS NOTE: Can be made 2 days ahead and chilled.
Per Serving: (approximately 1/4 cup) 142 Calories; trace Fat (1.3% calories from fat); trace Saturated Fat; 1g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fruit; 1 Other Carbohydrates.
• 2 tight-skinned tangerines
• 3/4 pound fresh or frozen cranberries
• 1 teaspoon grated peeled ginger
• 1/2 cup golden raisins
• 2/3 cup packed light brown sugar
Remove a 4-by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.
Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired.
COOKS NOTE: Can be made 2 days ahead and chilled.
Per Serving: (approximately 1/4 cup) 142 Calories; trace Fat (1.3% calories from fat); trace Saturated Fat; 1g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fruit; 1 Other Carbohydrates.
