Method

1. Use a small grater to remove zest from the whole orange. Put zest in saucepan with water. Bring to boil and cook 10 minutes. Drain and set aside cooked orange peel.
2. Juice orange and set ¼ of the juice aside.
3. Peel and core apple. Chop into small pieces and place in saucepan.
4. Sort cranberries, discarding blemished berries. Add to apples with reserved orange peel, orange juice, sugar, cinnamon, and cloves. Optionally, add Grand Marnier now for no alcohol content. Bring to boil and reduce heat to simmer. Cover partially and simmer gently, stirring occasionally until sauce is thick, apple is tender, and cranberries burst, about 10 to 15 minutes.
5. Transfer to bowl and cover. Cool to room temperature. If alcohol content is desired, optionally add the Grand Marnier now, stir.
6. Refrigerate overnight to blend flavors. Bring to room temperature before serving.