Cranberry/Clementine Sauce

Cranberries and citrus-what could be nicer? Plus, this goes together in a snap, can be done a day ahead and it is easy to double.

Ingredients (serves 6):

1 (12 ounce bag) fresh cranberries
2 cups water
½ cup granulated sugar
2 clementines (or tangerines), washed and cut into quarters (check for seeds and remove if there are any)
1 (3 ounce) package cranberry or raspberry gelatin

Directions: Place the cranberries, water and sugar in a saucepan and bring to a boil. Reduce to low boil and cook for about 10 minutes, or until the cranberries burst. Remove from heat. Grind up the clementines, peel and all in the food processor until just slightly chunky. Mix the clementines and the gelatin into the cranberries. Stir well and let it cool. Pour into a dish. Cover with plastic wrap and refrigerate at least four hours or overnight.