Tangerine Cherry Cranberry Sauce

I really like this chewy cranberry sauce.  It's right on the edge of too tart.  It's easy to make.  Unfortunately, I'm not sure that others at Thanksgiving dinner liked it as much as I did.

12 servings

22 calculated points

Ingredients

• 1 (12 ounce) bag Cranberries
• 1 cup dried cherries
• 1 cup white sugar
• 1 cup tangerine juice
• 1 tablespoon tangerine zest
• 1 whole star anise
• 1 cinnamon stick
• 3 whole cloves

Directions

Combine cranberries, cherries, sugar, tangerine juice, tangerine zest, star anise, cinnamon stick, and whole cloves in a heavy-bottomed saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, until cranberries are all popped, about 15 minutes. Remove from heat and let cool to room temperature. Discard star anise, cinnamon stick, and whole cloves, and refrigerate until needed.