Recipe from Whole Foods Market www.wholefoodsmarket.com
This classic cranberry sauce gets a little kick from honey-sweet clementines and a hint of cinnamon. If you have leftovers, mix with your morning yogurt or spread on bread for a killer turkey sandwich.
2 clementines 12 oz. fresh or thawed frozen cranberries 3/4 cup sugar 2 cinnamon sticks
With a citrus zester or fine grater, remove 1/2 tsp. zest from the clementines and set zest aside.
Peel clementines and chop the flesh coarsely, discarding any seeds. Place in a medium saucepan and add cranberries, sugar, cinnamon sticks and 2 tablespoons water and bring to a boil over medium-high heat. Lower the heat and simmer, uncovered, stirring occasionally, until the cranberries pop open and the sauce is thickened, 10 to 15 minutes. Remove from the heat and stir in the zest. Discard the cinnamon sticks if you like, or leave them in. Cool to room temperature and serve, or refrigerate up to 1 week.