Ingredients:
1 poundcranberries (fresh or frozen, see Author Notes)
1 tablespoonfinely grated orange zest (from about 1 orange)
1 cupfresh orange juice (from about 2 oranges)
1/2 cupgranulated sugar
1 (3-inch) cinnamon stick
1 teaspoonkosher salt
1/4 teaspoonground cloves
1/8 teaspoonground nutmeg
Directions:
In a medium saucepan over medium-high heat, combine the cranberries, orange zest, orange juice, sugar, cinnamon, salt, cloves, and nutmeg. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, mashing the cranberries with the back of a fork occasionally, for about 20 minutes, until the cranberries are translucent, soft, and broken into half. The texture should resemble a loose jam. If you want a chunkier sauce, continue to cook for about 5 minutes to keep reducing the liquid until the desired consistency is achieved. Let cool for about 15 minutes, then remove the cinnamon stick before serving.
Do Ahead: The cranberry sauce can be made 5 days ahead. Transfer to an airtight container or jar and store in the refrigerator.