I love making this! If you’ve only ever had the kind of cranberry sauce that still has ridges from the can, this is a great recipe to test out. It’s quick to make, requires almost no cooking skill or complicated instructions, minimal equipment, and it's pretty cheap to make.
Combine water, sugar, cinnamon and cloves in a saucepan bigger than you think you’d need – at least 3 times the size of the bag of cranberries. It’ll foam a little while it’s cooking. Bring to a boil.
Add orange zest, orange fruit and cranberries. Return to a boil. It will foam up a bit.
Reduce heat and slow boil (it should be bubbling, but not thrashing around) 10 minutes, stirring occasionally.
Remove from heat and let cool slightly. At this point you can puree it with the stick blender if you want, or leave it whole berry. Transfer to a covered dish and refrigerate until chilled thoroughly. I like to make mine at least a day in advance.