1 pink grapefruit, peeled
2 large tangerines or Minneolas, peeled
3 navel oranges
1/2 c. dried cranberries
2 T. honey
1/4 t. ground cinnamon
1 16 or 17.6 ounce container Greek yogurt, see note below
2/3 c. minced crystallized ginger

Topping
1/4 c. golden brown sugar
Additional dried cranberries

1. Break grapefruit and tangerines into sections
2. Cut grapefruit sections into thirds; cut tangerine sections in half
3. Transfer the grapefruit pieces, tangerine pieces, and all juices to a deep serving bowl
4. Using small sharp knife, cut all the peel and white pith from the oranges
5. Slice oranges into 1/4" thick rounds, then cut the slices into quarters
6. Add orange pieces and all juices to same bowl
7. Mix in 1/2 cup dried cranberries, honey, and cinnamon
8. Cover and refrigerate fruit for at least 1 hour
9. Mix yogurt and ginger in bowl
10. To serve, spoon yogurt on top of fruit
11. Sprinkle with brown sugar and dried cranberries on top of fruit and yogurt

Note:Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill

Note: Greek yogurt, which is actually drained yogurt, has a texture similar to that of sour cream. Look for it at Greek markets, or simply spoon 1 quart plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight