Unless serving in a dish straight away, you will need to sterilise a couple of jars. This makes approx. 400-500 ml total volume. To sterilise the jar(s), put both the jar(s) and lid(s) in a large pan, cover with boiling water and boil for 5 minutes. You can do this at the same time as making the relish as it doesn't matter if jars are warm when filled.
Weigh out the sugar and finely grate the orange zest on top.
Squeeze the orange(s) (you want approx. 75ml-100 ml juice) and put the juice in a saucepan with the cranberries and the spices. Place the pan over a medium heat, cover with a lid and cook for about 8 minutes, removing the lid to stir now and then, until most of the cranberries have burst. Turn off the heat, then stir in the sugar and orange zest.
Pour into a serving dish or fill and seal the sterilised jars.
Serve cold as a relish (great in sandwiches) or warm as a chunky sauce. It can be made in advance and reheated gently in a pan if needed.
You can also use frozen cranberries straight from the freezer.
This is quite tart, which I like. Some people have a sweeter tooth though, so taste, and stir in another tbsp or so of sugar if you think it needs it.
If you like port in your cranberry sauce, add a splash or two at the end, or when reheating, just before serving warm.