Instructions: Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.

In a 3- to 4-quart pan over medium-high heat, bring 1 cup water, cranberries, sugar, apricots, currants, raisins, and vinegar to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until cranberries begin to pop, 5 to 8 minutes.

Meanwhile, pull off peel and white membrane fibers from tangerines; discard peel and fibers. Separate segments and coarsely chop, discarding seeds. Add tangerines and juice to pan; simmer to blend flavors, 2 to 3 minutes.

Stir in pecans. Serve at room temperature or chilled.

This recipe yields about 5 cups.

Comments: If making ahead, chill airtight up to 3 days; freeze up to 1 month.

Yield: 5 cups

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