Serves 6–8
1 (12-ounce) bag fresh cranberries
1 seedless tangerine
1/2 cup sugar or more to taste
1/2 teaspoon Chinese five-spice powder (star anise, cloves, cinnamon, fennel seed and pepper)
1. Rinse and drain the cranberries, discarding any bruised ones. Peel the tangerine and use a sharp paring knife to remove excess strings from the segments. Using the same knife, scrape the pith from the inside of half the peel and finely chop the peel. Measure out 1 tablespoon.
2. In a food processor, combine the cranberries, tangerine segments, 1 tablespoon chopped peel, one-half cup sugar and the five-spice powder. Pulse 8 or 10 times to the desired coarse consistency. Taste and add more sugar if desired.
3. Spoon into a glass bowl, cover and chill for at least 1 hour or overnight. Stir before serving.