Open up the cranberries packages in a plastic basket and wash them well. Discard any bruised fruit.
In an 8 quart pot, combine ¾ cup of water, ¼ cup of orange juice and 1 1/2 cup of brown sugar.
Place the pot on the stove and bring it to boil over medium-high heat.
Meanwhile, add zest from orange and lemon, 1/8 teaspoon of freshly grounded ginger, ¼ teaspoon of freshly grated nutmeg, 1/8 teaspoon of ground cinnamon and a pinch of salt. You can also add cloves to the mixture, if you like their flavour and aroma.
Once the mixture starts boiling, add the cranberries and reduce the heat to allow the fruit to simmer and cook in the liquid, stirring occasionally.
Cook the fruit in the sugar mixture for 10 to 15 minutes, or until the cranberries begin to pop up and the mixture has thickened. Do not overcook, your fruit may lose the taste.
Once most of the cranberries have popped up, remove the sauce from the heat and let it chill in the refrigerator for a few hours to develop the taste.
You can also serve it at room temperature, if you don’t have enough time.
This sauce can easily be stored in glass canning jars. If stored properly, it can last almost one month in the fridge.