Serve this cranberry sauce as a side dish or spread it on a sandwich with leftover turkey.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Place 1/2 cup of the water in a blender jar. Cut the orange and lemon into eighths, keeping the peel but removing all seeds.
Blend half the orange and lemon pieces for 10 seconds. Add half the cranberries and blend just until the mixture is a coarse chop. Place in a saucepan. Repeat with the remaining water, orange and lemon wedges, and cranberries, and add the mixture to the pan.
Add the sugar, cinnamon, and cloves to the pan. Bring to a boil over high heat, reduce the heat, and simmer for 10 minutes, or until the sugar is dissolved and the flavors blend. Cool to room temperature and serve.