INGREDIENTS

2  Tangerines , peeled and pith cut away 
4 cloves  Garlic , minced 
2 oz.  Ginger Root, minced 
1.5 cups Chicken Stock  
2 Tbsp. Fresh Cilantro , chopped 
1 Tbsp.  Pistachios , ground 
1 tsp.  Sesame Oil  
1 Tbsp.  Sugar  
.25 tsp.  Salt  
1 tsp.  Cayenne Pepper Sauce Pepper 

DIRECTIONS

1.) Separate tangerine into slices.

2.) Place ½ cup of segments into saucepan.

3.) Squeeze juice from the remaining tangerine segments into saucepan.

4.) Add remaining ingredients and bring to a boil.

5.) Cook, stirring with a heavy wooden spoon to mash segments, until sauce thickens.

6.) Reduce by one-third in volume, about 10 minutes.