Zest honey tangerines and cut segment (skin and membrane removed). Remove seeds from tangerine segments.
In a large pot combine vanilla bean and pulp, sugar, lemon juice, cranberries, tangerine segments and zest.
Place over medium heat.
Bring mixture to a boil; reduce heat and simmer, stirring occasionally for about twenty minutes, until slightly thickened.
Remove vanilla bean and transfer marmalade to a glass container.
Allow to cool.
Refrigerate until ready to use.