Recipe information
Yield
Makes about 3 cups
Ingredients
1
12-ounce bag cranberries
1
6-ounce tangerine (unpeeled), halved, seeded, cut into 1-inch pieces
3
/4 cup sugar
1
/2 cup coarsely chopped crystallized ginger (about 2 1/2 ounces)
1
/4 cup orange marmalade
Need to make a substitution?
Preparation
Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.