Combine cranberries, water, cinnamon sticks, ground cloves, grated ginger, grated orange peel and salt in a small sauce pan.
Bring to a boil than lower to low heat. Simmer until sauce is slightly thickened, approximately 8-10 minutes. Cover with lid askew while sauce is cooking and stir every couple minutes.
Once sauce is thickened and done cooking, remove from heat and remove cinnamon stick. I would allow sauce to cool before transferring to a bowl especially if it is a glass bowl. This sauce will stay fresh in the refrigerator for at least one week. I made a double recipe and froze leftovers in a small glass jar and it was still delicious a few weeks later when I used it for sandwiches.
If you decide to use coconut nectar as your sweetener it will make the sauce a darker red as seen in the picture above. The honey doesn't change the color of the cranberry sauce, it remains a bright beautiful red.
