Recipe information
Yield
Makes 6 Servings
Ingredients
1
pink grapefruit, peeled
2
large tangerines or Minneolas, peeled
3
navel oranges
1
/2 cup dried cranberries
2
tablespoons honey
1
/4 teaspoon ground cinnamon
1
16- or 17.6-ounce container Greek yogurt
2
/3 cup minced crystallized ginger
1
/4 cup golden brown sugar
Additional dried cranberries
Need to make a substitution?
Preparation
Step 1
Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour.
Step 2
Mix yogurt and ginger in bowl. DO AHEAD Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.
Step 3
Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.