Wash the cranberries and discard any softened ones. Place them in a medium size pot. Add the sugar, juice, and apple pieces.
Begin to zest the outer skin of the orange over the pot. Finger swipe the remains from the zester into the pot. With a potato peeler, peel 5-6 strips or threads from the skin for later use as a garnish.
Next cut the orange in quarter slices. Cut away the orange fruit from the skin. Remove the white thread pieces from the fruit and discard. Cut the fruit pieces up in 1 chunks and set aside.
Add to the pot, the raisins, fresh ginger, and all the spices. Begin to heat over medium-high heat. Bring to a slight boil and then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Add the nuts and orange pieces when cranberries have popped and are softened, and simmer for 2-3 more minutes. Stir this lightly. Remove from the heat and allow it to cool for 5 minutes.
Place the cranberry sauce in a serving bowl, top with the orange peel threads, and place in the refrigerator to cool completely before serving.
