3 tablespoons unsalted butter
1 medium Spanish onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons grated fresh ginger
1 ½ cups fresh orange juice juice
1/4 cup light brown sugar
1 pound cranberries
2 ripe mangoes, peeled, pitted and diced
1 tablespoon orange zest tangerine zest
3 tablespoons finely chopped fresh flat leaf parsley or cilantro
1. Melt butter in a medium saucepan over medium high heat. Add onions, garlic and ginger and cook until soft.
2. Add orange juice and brown sugar, bring to a boil and cook until the sugar has melted, stirring occasionally. Add 1/2 of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and add mango, zest and parsley or cilantro. Serve at room temperature.