Cranberry, Clementine and Pumpkin Seed Conserve - clementines

Method

• In a medium saucepan, cover the clementines with water.
• Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes.
• 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 until the clementine peel is sweet, about 30 minutes.
• Add the cranberries and cook over moderately high heat until they burst, about 6 minutes.
• Scrape into a bowl and refrigerate until chilled, about 3 hours.
• Fold in the pumpkin seeds and serve.