INGREDIENTS

1. 1 (12 ounce)bagcranberries
2. 1cupsugar
3. 1/3cupdried apricots, coarsely chopped
4. 1/3cupdried currants
5. 1/3cupgolden raisins
6. 2tablespoonsbalsamic vinegar
7. 2tangerines, about 1/4 lb each
8. 1/2cuppecans, chopped

DIRECTIONS

1. Sort the cranberries, discarding any bruised or decayed fruit, then rinse.
2. In a 4-quart saucepan, over medium-high heat, bring the water, cranberries, sugar, apricots, currants, raisins & vinegar to a boil, stirring often.
3. Reduce heat & simmer, stirring occasionally, until cranberries begin to pop, 5-8 minutes.
4. Meanwhile, peel the tangerines, removing & discarding the peel & white fibers. Discard the seeds, then separate the segments & coarsely chop them.
5. Add the chopped tangerines & the juice to the pan, & simmer to blend flavors, 2-3 minutes.
6. Stir in pecans, then cool to room temperature & serve. Or chill & serve.
7. Can be kept in an airtight container in the refrigerator up to 3 days, or frozen for up to 1 month.

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