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.