Carefully remove rind from orange using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Combine orange rind, port, bay leaf, and cloves in a medium saucepan. Bring to a simmer over medium heat; cook 20 minutes or until reduced to 1 cup. Strain mixture through a sieve over a bowl; discard solids. Return mixture to saucepan; stir in sugar. Add cranberries; cook over medium heat 10 minutes or until cranberries pop, stirring occasionally. Spoon into a bowl; cool.
I have been making this since it debuted in the November, 1997 issue and it is hands down the best cranberry sauce I've ever eaten. And, the leftover sauce can be heated with a little Grand Marnier and served over vanilla ice cream - absolutely delicious!