Orange Cranberry Sauce

Wash orange and use a vegetable peeler to remove rind from half the orange, and finely dice. Cut orange in half and juice half the orange. Reserve the juice. Place the rind in a small saucepan with 1/2 cup water and simmer for 10 minutes. Drain the orange rind, reserving the liquid.

Peel, core, and quarter the apple. cut into 1/2 inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon, and cloves. If the orange has not yielded much juice, supplement with the water reserved from cooking the orange ring. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, 10 to 15 minutes.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate bring to room temperature before serving.