Cranberry sauce with tangerine, raisins and ginger

350 g fresh cranberries

2 Mandarin

1/2 Cup light raisins

3/4 Cup brown sugar

With tangerine peel a strip of peel 2 to 8 cm and drain the juice you need 1/3 Cup.

Cut the peel thin strips.

Pour the juice into a saucepan, add the zest, cranberries (you can use frozen), grated ginger, sugar and washed raisins, bring mixture to a boil over moderate heat stirring constantly, boil to dissolve the sugar, then another 15-20 minutes - the cranberries should begin to burst, then remove the pan from the stove and cool down the sauce.

Served cranberry sauce with tangerine, raisins and ginger as a stand-alone dessert, cakes, whipped cream or mascarpone.