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Zest clementines, reserving about 1/2 teaspoon zest. Peel clementines and chop the flesh coarsely, discarding any seeds. Place in a medium saucepan and add cranberries, sugar, cinnamon sticks and 2 tablespoons water and bring to a boil over medium-high heat. Lower the heat and simmer, uncovered, stirring occasionally, until cranberries pop open and the sauce is thickened, 10 to 15 minutes. Remove from the heat and stir in the zest. Discard the cinnamon sticks if you like, or leave them in. Cool to room temperature and serve, or refrigerate up to 1 week.