Ingredients

• 3 tablespoons unsalted butter
• 1 large Spanish onion, finely diced
• 2 cloves garlic, finely chopped
• 3 tablespoons grated fresh ginger
• 2 cups tangerine juice
• 1/4 cup light brown sugar
• 1 pound cranberries
• 2 tangerines, segmented
• 1 tablespoon grated tangerine zest

Instructions

1. Melt butter in a medium saucepan over medium-high heat. Add onion, garlic, and ginger and cook until soft. Add tangerine juice and brown sugar and bring to a boil. Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from the heat and add tangerines and zest. Transfer to a serving bowl and serve at room temperature.