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Add the sugar and orange juice to a shallow sauté pan or skillet. Mix to combine.
Place the pan over medium-low heat and add the cranberries. Stirring occasionally, allow this mixture to come to a low simmer. The cranberries will begin to pop and break down at this point, so be careful!
Add in the nutmeg and clove and stir. Allow the cranberries to continue to simmer for 10-12 minutes, or until they have all broken down and are starting to reach a jammy consistency.
When you can swipe a spatula across the pan and clearly see the bottom of the pan for a few seconds, the sauce is at the right consistency (it will continue to gel as it sits). Remove it from the pan and either use it right away or store in the fridge for later use!