cognac cranberries & tangerines

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Tart, sweet with a hint of heat!  Just imagine how you can use this cognac cranberries & tangerines’ sauce. I mean it’s not just for Thanksgiving! You can use this sauce year round on so many things.

Think sandwiches, pound cake, pancakes, crepes, on meats like pork and chicken. The possibilities are endless!  You’ll be able to keep for days and the flavors are even more robust and fabulous with time!

Cognac Cranberries & Tangerines


cognac cranberries & 5angerines

Yield: About 1 1/2 cups


  • 3 Tbl. butter, salted
  • 4 cups fresh cranberries
  • 1/3 cup sugar
  • 2 Tbl. pepper jelly
  • ½ cup cognac
  • Juice & Zest of 2 tangerines


  • 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 add juice and zest of the tangerines and cook another 5 minutes.  Turn off heat. The sauce should be thick and rich.
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Cognac Cranberries & Tangerines







  1. What a great combination. Tangerines are so good right now. Thanks for sharing on Thursdays Treasures.

  2. Now your speaking my language!!! Every year I try a new cranberry relish, there are so many gorgeous recipes to try! I love your recipe, especially with delicious cognac:-) Hugs, Terra