Cognac Cranberries & Tangerines

Tart, sweet with a hint of heat!  Just imagine how you can use this ‘Cognac Cranberries & Tangerines’ sauce~~sandwiches, pound cake, pancakes, crepes, on meat~~the possibilities are endless!  You’ll be able to keep for days and the flavors are even more robust and fabulous with time!

Makes:  About 1 ½ cups

What you need:

3 tbl butter

4 cups fresh cranberries

1/3 cup sugar

2 tbl pepper jelly

½ cup cognac

Juice & Zest of 2 tangerines

What you do:

In a medium sized skillet over medium heat, melt butter and add cranberries and toss and cook for about 5-7 minutes.  Add sugar & pepper jelly, blend and continue cooking/stirring another 5-7 minutes.  The cranberries will start ‘popping’ opening and softening.  Increase heat to medium high and slowly add in cognac and cook another about 5 minutes.  Reduce heat to medium, and zdd juice and zest of the tangerines and cook another 5 minutes.  Turn off heat.  The sauce should be thick and rich.

©Alice D’Antoni Phillips   Ally’s Kitchen