Squeeze the juice from the orange and set the juice aside.
Remove and discard the membrane from inside the orange rind and cut the rind into small dice.
In a small saucepan over high heat, combine the rind 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 the apple 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 partially cover the pan.
Simmer gently, stirring occasionally, until the sauce thickens, the appleis tender and the cranberries have burst , about 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving.
Or cover and refrigerate then bring to room temperature before serving.
Spoon the cranberry sauce into a sauce boat to pass at the table.