Hardly any prep is needed for this no-cook cranberry sauce. Throw everything whole or roughly chopped into a food processor, and after a few pulses you'll have a tangy sweet condiment that's perfect for a holiday turkey, deli sandwiches, or a party style cheese plate.



Ingredients

Notes

Kosher salt can be used in place of fine Himalayan pink sea salt. Make at least one day ahead. Freezes well.

Directions

Wash cranberries and discard any that are bruised. Wash tangerines (removing their stems) and cut into quarters. Combine all ingredients in food processor and pulse until desired consistency is reached. Cover and refrigerate. Stir before serving.

Serving Suggestions

Use as a side for ham or turkey, a sandwich spread or an accompaniment to a cheese plate.

Yields

4 cups

Thanks To

Janet Morris, Savory Spice customer

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Savory Spice Shop Ingredients
Ginger, Crystallized: Cubed 2 oz bag $3.25
Sea Salt, Himalayan Pink, Fine 2 oz bag $2.85

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian

Items in this Recipe

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