Prepare Zest and Juice: Carefully remove two strips of zest from the navel orange and pierce each strip with a whole clove. Squeeze the orange to extract juice until you have approximately ¼ cup.

Combine Ingredients: In a small saucepan, combine the strips of orange zest with the pierced cloves, cinnamon stick, canned whole-berry cranberry sauce, kosher salt, and freshly ground pepper. Stir gently to mix well.

Cook Mixture: Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for about 10-15 minutes until the chutney thickens.

Cool the Chutney: Once thick, remove from heat and let it cool in the pan for about 15-20 minutes to meld flavors.

Serving Suggestion: Spoon the chutney into an airtight container or serve on your favorite cheese platter. It pairs well with roasted meats or sandwiches.