Pour the stock into a pan and boil rapidly to reduce by half. With a sharp knife, carefully cut the peel and pith away from the Clementines. Cut 1 teaspoon of the peel into thin strips and each Clementine into thick slices. Add the peel to the pan with the cranberries, honey, redcurrant jelly and liqueur, season to taste. Simmer gently until the mixture forms a syrupy sauce, leaving some cranberries whole.