3whole cloves (most easily retrieved if you put them in a muslin spice bag or cheesecloth while simmering)
12ouncesfresh or frozen cranberries
1/2 to 1teaspoonfinely grated orange zest
Bring the orange juice, sugar, salt, cinnamon and cloves to a boil and stir until the sugar is dissolved. Add the cranberries and orange zest and simmer over medium-low for about 12 minutes until the cranberries have popped and are soft. *If you prefer your cranberry sauce extra chunky, add in another couple of tablespoons of cranberries and simmer for another minute or two.
Let the cranberry sauce cool completely and then refrigerate in a non-reactive airtight container for up to two weeks.
*The cinnamon is optional depending on whether you want that flavor profile in your cranberry sauce. You may wish to leave it out if you're using this sauce as a condiment for turkey or as a sandwich spread. The cinnamon is a great addition though if you're using the cranberry sauce as a glaze for roasted meats or in baked goods like muffins and scones.