Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Using a sharp paring knife, remove peel and pith from all citrus, following the curve of the fruit. Cut between the membranes to remove whole segments. In a large bowl, toss fruit with liqueur and sugar; let macerate in the refrigerator at least 1 hour or overnight. Just before serving, sprinkle in cranberries.