-
The honey is a lot easier to mix if you heat it up in a pan of hot water first.
-
Use a microplane to zest some of the satsumas, about 2 tsp zest.
-
Use a food processor to pulse the cranberries until coarsely chopped. Transfer to ~3 qt bowl. I prefer a tall bowl, fits better in my frig.
-
Peel the satsumas and separate the segments. Remove as much pith as possible. Coarsely chop (try not to lose any juice!) and add to bowl.
-
Add the zest, honey, onion, and ginger to the bowl. Mix well, cover with plastic wrap, and refrigerate a few hours or preferably over night.