- 1 package (12 oz.) fresh or frozen cranberries
- 1 cup sugar
- 1/3 cup coarsely chopped dried apricots
- 1/3 cup dried currants
- 1/3 cup golden raisins
- 2 tablespoons balsamic vinegar
- 2 tangerines (about 1/4 lb. each)
- 1/2 cup chopped pecans
- calories 88
- caloriesfromfat 19 %
- protein 0.6 g
- fat 1.9 g
- satfat 0.1 g
- carbohydrate 19 g
- fiber 1.4 g
- sodium 1.1 mg
- cholesterol 0.0 mg
How to Make It
Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.
In a 3- to 4-quart pan over medium-high heat, bring 1 cup water, cranberries, sugar, apricots, currants, raisins, and vinegar to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until cranberries begin to pop, 5 to 8 minutes.
Meanwhile, pull off peel and white membrane fibers from tangerines; discard peel and fibers. Separate segments and coarsely chop, discarding seeds. Add tangerines and juice to pan; simmer to blend flavors, 2 to 3 minutes.
Stir in pecans. Serve at room temperature or chilled.
Nutritional analysis per 1/4 cup.