Tangerine Cranberry Sauce

Cook’s Notes: A holiday favorite side dish to be sure. This version has less added sugar than the traditional recipe, but it is still sweet. The tangerine juice adds a nice citrus note.

1 cup tangerine juice
3/4 cup sugar
12 0z bag whole cranberries, rinsed, drained, and picked through
1 tsp ginger powder
1/2 tsp cinnamon powder

Combine juice and sugar in a medium saucepan. Bring to boil; add cranberries, ginger, and cinnamon. Return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes about 2 cups.

Adapted from the recipe on the side of the bag (link)