Citrus Salad with Ginger Yogurt
1 pink grapefruit, peeled
2 large tangerines or Minneolas, peeled
3 navel oranges
½ cup dried cranberries
2 tablespoons honey
¼ teaspoon ground cinnamon
1 16- or 17.6-oz. container of Greek yogurt
2/3 cup minced crystallized ginger
Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into ¼ inch thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in ½ cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour.
Mix yogurt and ginger in bowl.
Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.
Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.