Add water, orange juice, maple syrup, and sugar, to sauce pan and heat over medium. Whisk to dissolve the sugar.
Rinse cranberries in a colander. Remove any that are bruised, and then shake off excess water.
Add cranberries to the sauce pan and stir. Bring everything up to a boil, then reduce heat to medium low to bring it to a simmer.
Add cinnamon stick, ginger, ground cloves, nutmeg to sauce pan and stir.
Let simmer for 10-15 minutes, stirring occassionally.
Many of the cranberries will burst but some will remain intact. Mash slightly with a fork if desired.
Discard cinnamon stick and transfer sauce to a bowl and let cool.
Serve or store in fridge for up to a week before serving.