by Lizthechef
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Lizthechef's Notes:
Expandone 12 oz. bag of cranberries Ask a question about this ingredient
one tangerine (unpeeled), halved, seeded, cut into one inch pieces Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
1/2 cup coarsely chopped crystallized ginger Ask a question about this ingredient
1/4 cup orange marmalade Ask a question about this ingredient
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.
Ask a question about this stepCan be made one week ahead. Keeps well in fridge and/or freezer. Serve at room temperature.
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Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
If you are making this and tangerines are not in season, substitute a navel orange!