Yield: approximately 3 cups
6 satsumas, peeled and sectioned, juice reserved
1½ cups roughly chopped fresh cranberries
½ cup finely chopped walnuts
2 tablespoons honey
¼ teaspoon ground ginger
1. In a large bowl, combine satsuma sections, cranberries, and walnuts.
2. In a medium bowl, whisk together reserved satsuma juice, honey, and ginger. Pour over cranberry mixture, tossing gently to combine. Refrigerate until ready to serve.