Carefully remove rind from orange using a vegetable peeler, making sure not to get any of the white pithy part of the rind.
Combine orange rind, port, bay leaf, and cloves in a medium saucepan. Bring to a simmer over medium heat; cook 20 minutes or until reduced to 1 cup. Strain mixture through a sieve over a bowl; discard solids. Return mixture to saucepan; stir in sugar.
Add cranberries; cook over medium heat 10 minutes or until cranberries pop, stirring occasionally. Spoon into a bowl; cool.
