Clementine & cardamom cranberry sauce

Use a vegetable peeler to pare a strip of zest from 1 clementine, then finely slice the strip and set aside. Zest the rest of the peel from both clementines and squeeze the juice into a pan with the remaining ingredients (apart from the sliced peel) and a small pinch of salt. Cook over a medium heat and simmer, uncovered, for 10 minutes, until the cranberry skins pop open.

Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the cranberries are tender and the sauce has thickened. Using a teaspoon, carefully remove and discard the cardamom pods, transfer to a serving bowl, then leave to cool. Sprinkle over the reserved strips of clementine zest to serve.