- Prep Time
- 1 12 ounce bag fresh cranberries
- 1 fennel bulb, chopped, pllus chopped fennel fronds
- 2 tangerines-peeled, segmented and seeded
- 1 small red onion, chopped
- 3/4 cup sugar
- Salt and pepper
In a food processor, pulse the cranberries, fennel bulb, tangerines, onion and sugar until finely chopped. transfer to a bowl; season. Cover; refrigerate until chilled. Garnish with fennel fronds.