Cranberry, Tangerine & Blueberry Sauce - cooking recipe

Ingredients

6 large tangerines
1 cup golden brown sugar, packed
1 tablespoon ginger, peeled and minced
1/8 teaspoon ground cloves
1 (18 ounce) package fresh cranberries
1 1/2 cups frozen blueberries, thawed

Preparation

Finely grate enough peel from tangerines to measure 2 tablespoons.
Using small sharp knife, cut all peel and white pith from 1 tangerine.
Cut between membranes to release segments.
Set aside.
Squeeze enough juice from remaining tangerines to measure 1 1/2 cups.
Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
Bring to boil, stirring until sugar dissolves.
Reduce heat and simmer 5 minutes.
Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
Add blueberries and tangerine segments.
Stir until blueberries are heated through.
Cool.
Cover and refrigerate.
Serve cold or at room temperature.
Can be made 4 days ahead.
Keep refrigerated.