Cranberry Sauce

Ingredients::
     1 twelve-ounce bag fresh cranberries
     1/2 cup sugar
     2 clementines
     1/2 cup apricot-pineapple jelly
     1/8 tsp cinnamon
     1/8 tsp kosher salt

Directions::
     Place berries and sugar in a pot
     Cook over medium heat for 15-20 minutes, stirring occasionally
     Berries will pop and break down into syrup
     Peel clementines & chop them up in a food processor
     Stir clementines, jelly, cinnamon, and salt into the cranberry sauce on stove until blended well
     Transfer into food container (I used a Pyrex glass bowl)
     Cover and refrigerate

(**make sure it is in the fridge long enough to completely cool and thicken before serving. I kept it in the fridge for a good 12 hours before serving.**)

ENJOY!!