Cranberry Mandarin Sauce
This bright red sauce, studded with jewels of orange, looks beautiful in a bowl or on a plate. It's also deceptively simple and requires only rudimentary orange-peeling skills. Buy the smallest mandarines you can find, for petite, bite-sized bursts of orange. A little maple syrup is all you need to sweeten the sauce.
Serve with roasted meats, atop sweet potatoes or even over ice cream!
Recipe from National Cooperative of Grocers
Small mandarin oranges
Prep time: 5 minutes
Cook time: 10 minutes
Calories per serving: 140
- Peel, separate and remove the pith from the mandarin segments, and place in a two-quart pot.
- Add the cranberries, syrup and vanilla and stir. Place over high heat and bring to a boil. Reduce the heat to a simmer and stir frequently for about eight minutes.
- When the cranberries have popped and the sauce has thickened slightly, remove from heat and let cool.
- Transfer to a storage container and refrigerate. Keeps, tightly covered, for a week.