In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon, ginger and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
This recipe can be made the day before and reheated.
Leftover cranberry sauce is perfect for baked goods, and ice cream.
A dash of salt is a secret ingredient you can add to balance out the tart taste of the cranberries and the sugar.
Do not use canned cranberries to make this recipe.