Side Dish: Homemade Cranberry Sauce with Maple and Tarragon

4 cups fresh cranberries
1-1/2 cups maple syrup
1/2 cup red wine
Pinch of salt
3 sprigs tarragon
1 tbsp. tangerine zest

In a 4-quart saucepot, reduce red wine by half, add maple syrup and bring back to boil.
Add cranberries, a pinch of salt and bring back to a boil and simmer for 5 minutes. Stir gently on occasion to cook evenly. Remove from heat after most of the cranberries begin to “pop,” and add tarragon and tangerine zest to infuse, allow for cooling and then remove tarragon.