In saucepan, combine half of the zest, clementine juice, sugar, honey, cinnamon, allspice and cloves; bring to boil over medium-high heat. Remove cinnamon, allspice and cloves with slotted spoon. Add cranberries to saucepan; return to boil.
Reduce heat to medium-low; cook for 8 to 10 minutes or until most of the cranberries pop and burst. Sprinkle remaining zest over top; let cool. Refrigerate for about 2 hours or until chilled. Or refrigerate in airtight container for up to 1 week.
Substitute maple syrup for honey if desired.
Clementine juice adds great zesty flavor to this tart spiced cranberry sauce.
