Apple-Orange Cranberry Sauce

This Thanksgiving I decided to break away from the traditional cranberry sauce - you know, the one that comes out shaped like a can. While it is quite tasty, it just doesn't have the aesthetic appeal that a glorious meal such as Thanksgiving warrants. Here's my new traditional recipe just as much for its smell as its taste.

Ingredients:
1/2 orange
2 cups water
1 Granny Smith apple
3 cups fresh cranberries (2 bags)
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Directions:
Zest the orange. Squeeze the juice from the orange and set the juice aside. In a small saucepan over high heat, combine the zest and the water and bring to a boil Cook for 10 minutes, then drain and set aside.

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. 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.