Start by washing and sorting through your cranberries, taking out any that are soft, very wrinkled, or brown.
Wash your orange well, then slice large pieces of peel, and juice it if you are not using bottled orange juice.
Add your cranberries, orange juice, orange peel, sugar, cinnamon, ginger, and cloves to a pot and stir well.
Bring this to a simmer on the stovetop at medium heat, then reduce the heat to low and simmer until most of the cranberries have popped and a sauce has formed. Make sure to stir occasionally so the sauce doesn't burn to the bottom of the pan. You can mash the remaining cranberries if you don't want to leave them whole, but I skip this part. Keep in mind, the sauce will continue to thicken as it cools.
Once you have your sauce how you want it, place it in the refrigerator (covered) until it fully cools. I highly suggest making this the day before you plan to eat it, for this reason. And viola! You're done!
