For fresh cranberries, thoroughly rinse them. Toss them in a sauce pan over medium heat. Slice your clementines in half and juice them until you have one cup of clementine juice. Zest your clementine rind and leave off to the side.

After about ten minutes, you should hear the cranberry skins popping in the pan. At this time, add your sugar and stir. Add the clementine juice and 1 tablespoon of zest and stir again.

Once your sauce begins to bubble, take the back of a rubber spatula and press down, popping the cranberries. You want to squish about half of them. Stir to release the juices. Once your sauce coats the back of your spatula. Remove the saucepan from heat to cool. Once your pan is cool enough to touch the outside, transfer your sauce into a pretty serving tray. Top with your remaining zest and chill in your fridge at least 4 hours.