1 12-ounce bag of fresh cranberries. 8 small clementines cut in half (do not peel) 1/3 cup sugar
Add cranberries and clementines, then a 1/3 cup of sugar. Pulse in a food processor to get a fine chunk consistency. It's so good. Citrusy (not a word 'til now?), sweet-tart taste. Chill before serving. I make it a day or two ahead so all the flavors can blend. It's a nice change from the usual cranberry sauce. Recipe came from my friend Simmy. Happy Thanksgiving!