Quarter the oranges lengthwise and remove the fruit
Cut the rind into small 1/4" diced pieces
In a small saucepan over high heat, combine the orange rind and the water and bring to a boil
Cook for 10 minutes, then drain and set aside
Core and quarter the apple
dice into 1/2-inch pieces and place into 9x13 inch baking dish, with three cups of the cranberries saving once cup for later. (If you have a copper jam pot this works better)
Sort the cranberries, discarding any soft ones
Add the orange rind into 9x13 baking dish
In a bowl mix orange juice, bourbon, sugars, cinnamon, ginger and cloves; the add to baking dish
Cover with foil (NOTE: if you are using a copper jam pot, cover with parchment and secure with twine. As foil and copper interact in a highly undesirable manner.)
Place into 300º Fahrenheit (150 degrees Celsius) oven for one hour
Remove mixture from baking dish and place into a sauce-pot. (If using a copper jam pot, simply remove the parchment and place directly onto the stove) Bring to a boil and add remaining cup of cranberries
Stir constantly until sauce begins to thicken, then reduce heat to medium
Stirring regularly, let simmer for approximately 20 minutes or so to reduce mixture to a thick sauce. Sauce should be 1/3 of original volume. Let cool completely on stove and then transfer to an air tight container and refrigerate. This should keep for several weeks