8ounceswhole cranberries (fresh or frozen), (2.25 cups, 225 g)
½cupmaple syrup, (120 ml)
zest and juice from 1 medium tangerine , (such as Satsuma)
1(3”) cinnamon stick
¼cupwater, (60 ml)
In a medium saucepan, combine the cranberries, maple syrup, tangerine zest and juice, cinnamon stick and water. Bring to a simmer over medium-high heat, then lower the heat to maintain a low simmer and cook, stirring occasionally, until the cranberries have broken down a bit and thickened into a compote, 25-30 minutes. It will continue to thicken as it cools. Serve warm, chilled, or at room temperature. The sauce keeps well, refrigerated airtight, for up to 2 weeks.
Adapted from Cookie + Kate.Nutritional values are based on one of eight servings.