In a medium saucepan, add the cranberries, sugar, and water and bring to a boil. Lower the heat and simmer for 10 to 15 minutes or until most of the cranberries have burst. Add orange zest, cinnamon, and cloves.
Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl and refrigerate. Cranberry sauce will continue to thicken as it cools.