Cranberry Sauce with Orange and Cinnamon
['1 medium navel orange, seeds removed, chopped', '1 lb. fresh (or frozen) cranberries', '1 cup sugar', '2 Tbsp. unsalted butter', '1 (3"-long) cinnamon stick', '1/2 tsp. ground allspice', 'Pinch of kosher salt']
Place orange in a large saucepan and pour in cold water to come 1" up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12–15 minutes. Let cool.
Sauce can be made 1 week ahead. Cover and chill.
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