Cranberry, Clementine, and Pumpkin Seed Conserve Recipe

In a medium saucepan, cover the clementines with water. Bring to a simmer and cook over moderately high heat for about 8 minutes until the skin softens.

Drain and let stand until cool enough to handle. Coarsely chop the whole clementines and discard any seeds. Wipe out the saucepan.

In the same saucepan, combine the chopped clementines with the sugar and water. Bring to a simmer and cook over moderate heat for about 30 minutes until the clementine peel is sweet.

Add the cranberries and cook over moderately high heat until they burst.

Scrape into a bowl and refrigerate until chilled, for about 3 hours. Fold in the pumpkin seeds and serve.