Rinse the cranberries thoroughly in a colander under cool running water. Pick through the berries and discard any that are soft, shriveled, or bruised. Zest one medium orange until you have about a teaspoon of fragrant zest, taking care to avoid the bitter white pith.

In a medium saucepan, combine the clean cranberries, maple syrup, water (or orange juice), the cinnamon stick, and the pinch of sea salt. If you are using ground cloves, add them now as well. Stir the mixture gently to ensure the berries are evenly coated in the liquid.

Place the saucepan over medium-high heat and bring the liquid to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer. You will hear the cranberries begin to pop as they break down. Stir occasionally for about 10 to 12 minutes. The sauce will naturally thicken as the pectin in the fruit releases.

Remove the pan from the heat once most of the berries have burst and the sauce has a syrupy consistency. Stir in the fresh orange zest. Remove and discard the cinnamon stick. Transfer the sauce to a glass bowl and let it cool to room temperature. The sauce will continue to thicken significantly as it cools. Serve immediately or refrigerate for later.