cranberry and ginger chutney

In a saucepan, combine the brown sugar, granulated sugar, water, candied ginger, tangerine juice, cider vinegar, fresh ginger, and cinnamon. Bring to a boil, then reduce the heat, partially cover, and simmer for 10 minutes, stirring often. Add the cranberries, return to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and let cool. Remove the cinnamon stick and refrigerate until ready to serve. Then bring to room temperature before serving.