Combine cloves, star anise, and fennel seeds in a small bowl and transfer to a reusable or disposable tea bag or cheesecloth bundle. Knot or tie the tea bag or bundle—this will allow the spices to steep into the sauce and ensure easy removal once it’s done on the stove. Reusable or disposable tea bags can be found at most health food stores, and cheesecloth at most grocery and kitchen supply stores.

Wash and drain the cranberries, and place in a nonreactive saucepan. Add water, sugar, orange zest, and sea salt. Bring to a boil, then reduce heat so that mix simmers gently. Cook about 10 minutes, stirring occasionally, until most of the cranberries have burst. I like to leave a few whole berries remaining. When the sauce has thickened and everything smells amazing, remove from heat and let cool a bit. Remove the tea bag or cheesecloth bundle and squeeze out any remaining liquid. Discard spices.

Let cool, and serve. Will keep in fridge up to a week.