Clem-Cranberry Sauce

Scrub clementines in hot soapy water; rinse well and let dry. Cut out stem end of each. Halve, squeeze out juice and discard seeds. Cut skins into fine slivers and place in Dutch oven or large heavy saucepan; pour in water and bring to simmer over medium heat. Reduce heat to low; cover and simmer very gently, adding a little more water if necessary to prevent burning, for 30 minutes or until skins are tender and break easily when pressed.

Add clementine juice; return to boil over medium heat. Stir in cranberries and sugar; bring to boil. Boil vigorously for about 5 minutes or until berries are popped and sauce is thickened. Stir in liqueur (if using).

Pour into 8 sterilized canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and clean bands. Process in boiling water bath for 10 minutes; transfer to rack and let cool. (Or, for quick consumption, pour into sterilized jars, seal and refrigerate for up to 3 weeks.)