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Author Notes: I make this every year with tangerines from our own trees to do with roast turkey or pork. —Greg Fontenot
- 8 ounces Cranberries
- 2 teaspoons tangerine zest
- 1 cup tangerine juicee
- 1/2 cup water
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- To a heavy sauce pan add cranberries with zest, juice, water and sugar.
- Turn on medium heat and stir until sugar dissolves.
- Add cinnamon, allspice, vanilla and salt.
- Cook until mixture thickens.
- Chill until ready to serve.