Cranberry, Tangerine & Blueberry Sauce

• 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

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

tangerines, golden brown sugar, ginger, ground cloves, fresh cranberries, frozen blueberries

Taken from www.food.com/recipe/cranberry-tangerine-blueberry-sauce-76007 (may not work)