Cranberry Citrus Relish

• 1 bag (12 oz., 3 cups) fresh or frozen cranberries
• 1 tangerine (about 6 oz.)
• 1/2 cup dried apricots, coarsely chopped
• 1/2 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup light molasses
• 3/4 cup raspberry vinegar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla

1. Sort and remove debris from cranberries; rinse and drain. Place cranberries in a 2- to 3-quart pan.
2. Cut unpeeled tangerine into 1-inch chunks; remove and discard seeds. Using a food processor or a knife, finely chop tangerine.
3. Add the chopped tangerine, apricots, brown sugar, granulated sugar, molasses, raspberry vinegar, pumpkin pie spice, and vanilla to pan. Stir to mix.
4. 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.)

cranberries, tangerine, dried apricots, brown sugar, granulated sugar, light molasses, raspberry vinegar, pumpkin pie spice, vanilla

Taken from www.epicurious.com/recipes/member/views/cranberry-citrus-relish-1212062 (may not work)