1 – 12 ounce package fresh cranberries, rinsed

Zest of 1 Tangerine

1 pound tangerines, juiced (1 cup)

3 tablespoons brown sugar

1/3-cup maple syrup

2 tablespoons brandy

In a medium saucepan, heat the tangerine juice, zest, brown sugar, and maple syrup over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and brandy and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly about 15 minutes. Let the sauce cool to room temperature before serving.

Serves 8