Bobby Flay's Cranberry-Tangerine Relish

Don't have dish to bring picked out to bring to Thanksgiving yet? Try this easy to make cranberry-tangerine relish.  You can do it any night this week to relieve some stress on the actual day, and the table will look a little nicer with out the canned cranberry sauce.

Prep time: 20 minutes
Serves: 6-8 people

Ingredients
3 tablespoons unsalted butter
1 large Spanish onion, finely diced
2 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
2 cups tangerine juice
1/4 cup light brown sugar
1 pound cranberries
2 tangerines, segmented
1 tablespoon grated tangerine zest

Directions

1. Melt butter in a medium saucepan over medium-high heat.
2. Add onion, garlic, and ginger and cook until soft.
3. Add tangerine juice and brown sugar and bring to a boil.
4. Add half of the cranberries and cook until they pop.
5. Add remaining cranberries and cook for 5 minutes.
6. Remove from the heat and add tangerines and zest.
7. Transfer to a serving bowl and serve at room temperature. 

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