Clementines are sold under the brand "Cuties" in many areas. They are also called Manderine Oranges. If you can't find them then regular oranges work fine in this recipe.
Ingredients:
1 1/2 lbs fresh cranberries
1 cup of sugar
1 cup of water
6-8 whole allspice
zest of 4 clementines(substitute one large orange)
juice from 1 clementine(substitute 1/2 a large orange)
Equipment
A large heavy bottom skillet with a lid, such as a 12" enamel coated cast iron skillet. The cast iron cooks this recipe up quickly because it retains the heat so well. A stainless or non-stick skillet work fine too.
Wooden spoon
Instructions:
1. Combine all ingredients into skillet and heat up to a simmer. For cast iron, medium heat is sufficient.
2. Cover with lid but stir frequently. The cranberries pop when they cook and can spray hot juice on you. The lid helps protect you from getting burned (and stained).
3. Once all the cranberries have cooked down (8-10mins.) then you can remove the lid and continue cooking at a slight simmer until the sauce becomes thick and jammy.
4. Turn off the heat and put the lid back on and let the sauce cool completely in the pan. This will take varying amounts of time depending on the heat conductivity of your pan.
5. When cooled, put into a container and refrigerate until you are ready to serve it.
6. You may want to fish out the allspice before serving so someone doesn't get a bitter bite.
