Place the cranberries in a colander and rinse with cold water. You want to discard any damaged cranberries.
In a medium saucepan, add the cranberries, maple syrup, sugar, clementine juice, zest, water, cinnamon stick, allspice, nutmeg and salt and bring to a boil. Lower the heat to a simmer, and simmer for 20 minutes or until the cranberries have popped and thickened.
Let the sauce sit at room temperature until cool and remove cinnamon stick. Transfer to a storage container and place in the fridge until ready to use.
Notes
You can use all maple syrup or all granulated sugar. No need to use half and half if you don't want to or don't have one of the ingredients.
If you don't have clementines, replace with the juice of one orange and zest from half of it.
Replace the cinnamon stick with ½ teaspoon of ground cinnamon if needed.
If your cranberry sauce is still too bitter, add more maple syrup one tablespoon at a time.