Using the clementine peel lends the relish a pleasant bitterness reminiscent of marmalade. It tastes best at room temperature, so if you've made it a day or so ahead, take it out of the refrigerator about an hour before serving.
2 clementines, quartered and seeded (about 6 ounces)
1 cup packed brown sugar
1/2 cup fresh clementine juice (about 7 clementines)
1 tablespoon minced crystallized ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Dash of ground cloves
1 (12-ounce) package fresh cranberries
How to Make It
Place clementines in a food processor; process until coarsely chopped.
Combine clementines, sugar, and the remaining ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat; cool completely. Serve at room temperature.