Juice of 6 tangerines or oranges
2 bags fresh cranberries
2 cups brown sugar
3 tablespoons candied ginger, cut into thin strips
Place 3/4 of the cranberries, all the sugar and juice in a small pot and cook over medium high heat until they start to burst, about 10 minutes. Add the rest of the cranberries, lower the heat to medium and cook until the second batch almost burst. Add the ginger, pour into a serving dish and cool.