This is a really simple recipe that would be great on salmon or chicken and adds a great tang and slight sweetness. If you can’t find tangerines, oranges would be a great substitute. Using the zest guarantees more flavor than using just juice alone.
- Juice of 3 large tangerines (about ½ cup)
- Zest of 2 tangerines
- 1 teaspoon ground ginger
- 1 Tablespoon of ghee (sub coconut oil)
- Pinch of salt
- Add all the ingredients in a small saucepan.
- Bring to a boil over medium heat, then turn to low and reduce until ~1/4 cup of liquid remains. You want the sauce to be slightly thickened.
- Serve over your cooked protein of choice.