1. Start the cranberry sauce by combining the orange juice, zest and spices in a heavy based saucepan. Bring to a simmer and reduce by half. Add the cranberries and cook on a low heat to slowly stew without burning.
2. As soon as the cranberry mixture resembles a loose jam like consistency, add the sugar and bring back to the boil. Reduce the heat to a simmer and cook for a further 10 minutes, then remove from the heat.
3. When warm, taste for sweetness, adding sugar to taste. Remember that you want to achieve a balance between sweet and sour. Freeze if storing for more than 3 days or refrigerate before serving.

Note: Serve with either Christmas dinner or the following day with cold cuts of meat.