Kat's Cranberry Relish

6 cups fresh cranberries 4 tangerines or small oranges 1⅓ cup sugar 1 cup toasted, chopped walnuts

Put cranberries in food processor. Cut one tangerine, with its peel, into 6 wedges, discard seeds. Add to cranberries, coarsely chop using pulse. Transfer to a large bowl. Peel the remaining 3 tangerines and chop coarsely, discarding seeds. Add to cranberry misture. Add sugar and toss well. May be made one day ahead to this point, cover and chill. Stir in the walnuts just before serving.