Blend 7 oz. (about half a can) of jellied cranberry sauce (not whole berry) with 16 oz. of unsweetened 100 percent cranberry juice until smooth. In a skillet, dry toast 5 grams of ground cinnamon, 2½ grams of ground allspice, 1½ grams of ground nutmeg, and 1 gram of ground cloves just until aromatic. Add the spices and blended sauce to a saucepan with 10 oz. of water, 300 grams of light brown sugar, 150 grams of granulated sugar, 2½ grams of kosher salt, 2 oz. of orange juice, and the peel of half an orange. Bring to a boil over medium heat, then reduce the heat and simmer for 45 minutes. Remove from heat and cool, then strain through a fine strainer and bottle for use. Keeps refrigerated for up to 1 month.