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Email updates Twitter Facebook RSS FeedsThis recipe will help use up that box of clementines! The cranberry sauce can be made up to one week ahead and stored tightly wrapped in the refrigerator.
Makes eight servings
Zest and juice of three clementines
1 cup sugar
3 cinnamon sticks
1/8 teaspoon salt
1/2 cup water
Combine ingredients in a medium heavy bottomed saucepan over medium heat. Bring to a simmer and cook for 15 to 20 minutes or until the mixture is reduced by half. Pull out the cinnamon sticks and spoon the cranberries into a 12-ounce mold which has been lightly sprayed with cooking spray. Cool to room temp before wrapping in plastic and refrigerating until cold (at least three hours). Gently loosen the sides of the jelly with a small sharp knife before inverting onto a serving dish.
©2009 Community Newspaper Group
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