This bright red sauce, studded with jewels of orange, looks beautiful in a bowl or on a plate. It’s also deceptively simple and requires only rudimentary orange-peeling skills. Buy the smallest mandarins you can find, for petite, bite-sized bursts of orange. A little maple syrup is all you need to sweeten the sauce.
4 small mandarin oranges
3 cups cranberries
1/2 cup maple syrup
1/2 teaspoon vanilla
Peel, separate and remove the pith from the mandarin segments, and place in a two-quart pot.
Add the cranberries, syrup and vanilla and stir. Place over high heat and bring to a boil. Reduce the heat to a simmer and stir frequently for about eight minutes.
When the cranberries have popped and the sauce has thickened slightly, remove from heat and let cool.
Transfer to a storage container and refrigerate. Keeps, tightly covered, for a week.
Serve with roasted meats, atop sweet potatoes or even over ice cream!
140 calories, 0 g. fat, 0 mg. cholesterol, 5 mg. sodium, 37 g. carbohydrate, 5 g. fiber, 1 g. protein