Yield: Makes 2 cups
- 2 cups tangerine juice
- 1/4 cup dried cherries
- 1/4 cup dried cranberries
- 1 tangerine
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- Freshly ground black pepper
- Combine first 3 ingredients in a saucepan over medium-high heat; cook 30 minutes or until reduced to 1 cup. Grate tangerine rind. Peel and segment tangerine.
- Combine broth and cornstarch; stir into juice. Bring to a boil; boil 1 minute or until sauce thickens. Remove from heat. Stir in rind and tangerine. Season with salt and pepper.
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