It wouldn't be the holidays in my house without cranberry sauce. Here's how I make my fresh, whole berry cranberry sauce with spices and orange, which is great to serve with turkey, chicken and other holiday roasts.
Wash and pick through cranberries, removing and discarding any stems and soft/bruised berries. Cut the orange into large quarters, leaving the peel on.
In a medium pot, add cranberries, water, honey, spices, and orange. Bring to a boil then reduce to a simmer and cook, approximately 45 minutes, until cranberries start to "pop" and sauce thickens.
The sauce will continue to thicken as it cools and can be made in advance and refrigerated up to two weeks. Remove cinnamon sticks and orange before serving.