Ingredients
2 cups tangerine juice
1/4 cup dried cherries
1/4 cup dried cranberries
1 tangerine
1 1/2 cups chicken broth
1 tablespoon cornstarch
Salt
Freshly ground black pepper
Method
Sources
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dataset
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Gathered
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine first 3 ingredients in a saucepan over medium-high heat; cook 30 minutes or until reduced to 1 cup. Grate tangerine rind. Peel and segment tangerine. Combine broth and cornstarch; stir into juice. Bring to a boil; boil 1 minute or until sauce thickens. Remove from heat. Stir in rind and tangerine. Season with salt and pepper.