- 1-1/2 cups fresh or frozen cranberries
- 2 cups water
- 3 to 4 medium tangerines*
- 2 tablespoons plus 1/2 cup sugar, divided
- 1 cup light corn syrup
How to make it
Unlike sweet oranges, tangerines are considered a loose-skinned orange because the skin easily comes off the fruit and the segments are easy to divide. Tangerines should feel heavy for their size and be free of moldy or soft spots. They’ll stay fresh for a few days at room temperature and for up to 2 weeks in the refrigerator.
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