Port Tangerine Cranberry Sauce

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This Port Tangerine Cranberry Conserve, is from chef Joseph V. Fasy, owner of Hook and Cleaver Market on Broad in Fuquay-Varina.

This recipe comes from chef Joseph V. Fasy, owner of Hook and Cleaver Market on Broad in Fuquay-Varina. It originally appeared in a November 2016 story, “Chefs shares Tips and Tricks for transforming Thanksgiving leftovers.”

24 ounces fresh cranberries, washed and drained

2 to 3 tangerines (zest and 1/3 cup fresh juice)

1 cup 100 percent cranberry juice

1/2 teaspoon ground cloves

1 stick cinnamon

1 teaspoon minced fresh ginger

1 cup sugar

12 ounces dried cranberries

2/3 cup good quality port wine

Place fresh cranberries, tangerine zest and juice, cranberry juice, ground cloves, cinnamon stick and minced fresh ginger in a saucepan.

Bring to a gentle boil, reduce heat and allow to simmer for 5 to10 minutes until soft; stirring occasionally.

Add the sugar, dried cranberries and port; cook gently until cranberries burst and sauce becomes pulpy.

Let cool to room temperature, remove cinnamon stick and refrigerate.

Yield: 4 to 5 cups

port-tangerine-cranberry-conserve_printable

 

cranberry, sauce, better, tangerine, Joseph Fasy, conserve, port, Thanksgiving, holiday

This Sweet Potato Turkey Hash is topped with Port Tangerine Cranberry Conserve, both recipes are from chef Joseph V. Fasy, owner of Hook and Cleaver Market on Broad in Fuquay-Varina.