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

Instructions

1. 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.