Add the cranberries, jalapenos, ginger, and sugar to a medium saucepan. Zest and juice the tangerines over the saucepan. Bring the pan to a boil over medium heat, stirring often until sugar is melted.

Turn heat down to a simmer and cook slowly until the juices are thickened, the cranberries have popped, and the mixture is jammy, stirring frequently.

Taste and add salt and pepper as desired. Let cool completely and serve.