Cranberry Sauce with Clementines & Cinnamon
2 Clementines
12 oz fresh or thawed frozen cranberries
3/4 C sugar (I used coconut crystals)
2 cinnamon sticks (or 2 tsp ground cinnamon)
With a citrus zester or fine grater, remove 1/2 tsp zest from the clementines and set the zest aside. Peel the clementines & chop the flesh coarsely, discarding any seeds. Place in a medium saucepan and add cranberries, sugar, cinnamon, & 2 Tbsp water. Bring to a boil over medium-high heat. Lower the heat and simmer, uncovered, stirring occasionally until cranberries pop open and the sauce is thickened, (10-15 minutes). Remove from the heat and stir in zest. Discard the cinnamon sticks (or may leave them in if preferred). Cool to room temperature and serve. May refrigerate up to 1 week.
12 oz fresh or thawed frozen cranberries
3/4 C sugar (I used coconut crystals)
2 cinnamon sticks (or 2 tsp ground cinnamon)
With a citrus zester or fine grater, remove 1/2 tsp zest from the clementines and set the zest aside. Peel the clementines & chop the flesh coarsely, discarding any seeds. Place in a medium saucepan and add cranberries, sugar, cinnamon, & 2 Tbsp water. Bring to a boil over medium-high heat. Lower the heat and simmer, uncovered, stirring occasionally until cranberries pop open and the sauce is thickened, (10-15 minutes). Remove from the heat and stir in zest. Discard the cinnamon sticks (or may leave them in if preferred). Cool to room temperature and serve. May refrigerate up to 1 week.