CRANBERRY CITRUS RELISH
Steps:
- Sort and remove debris from cranberries; rinse and drain. Place cranberries in a 2- to 3-quart pan. Cut unpeeled tangerine into 1-inch chunks; remove and discard seeds. Using a food processor or a knife, finely chop tangerine. Add the chopped tangerine, apricots, brown sugar, granulated sugar, molasses, raspberry vinegar, pumpkin pie spice, and vanilla to pan. Stir to mix. Cook, uncovered, over medium heat, stirring occasionally, until berries are soft and begin to pop, 12 to 15 minutes. Let cool. (If making ahead, cover and chill up to 1 month.)
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