Place the chopped walnuts into a medium sized pan over a medium heat, and lightly toast them until just turning colour (about 10 minutes, stirring often)

Meanwhile zest one clementine into a bowl then peel all of them and discard the peel.

Finely chop the clementine flesh and add it to the bowl with the zest

Add the coconut oil, clementines, clementine zest, spices, sugar, water and finely chopped crystallised ginger to the saucepan, stir and simmer with the lid on for 15 minutes.

Remove the cloves, then add the cranberries, stir again and leave with the lid on to simmer for a further 10 minutes

Remove the pan from the heat and stir through the gin if you are using it

Allow to cool, then decant into sterilised glass jars* and store in the fridge until needed

*to sterilise your jars, wash and dry them, then place in an oven at 180 degrees for 5 minutes