Instructions

1. Finely grate the peel of one orange and set aside. Juice the fruit and set aside.
2. Using a sharp knife remove the peel and white skin of the second orange over a bowl. Cut between the membranes to release the orange flesh, in segments.
3. Cut the these segments in half crosswise. Set aside and reserve any juices fin the bowl.
4. Put the cranberries, wine, sugar, spices, grated orange peel, and the reserved orange juice in a saucepan.
5. Cook over medium-high heat until it comes to the boil and the the sugar dissolves, stirring occasionally.
6. Reduce the heat to and simmer uncovered for about 20 minutes until the berries burst and the sauce thicken. Turn off the heat, add the in orange segments.
7. Let it cool then transfer the sauce to a serving dish or a jar for later use.
8. Serve at room temperature or chill until needed.