Rinse the fresh cranberries under cold water and set aside to drain. Zest the orange into a small bowl, then finely chop the pecans if using. Measure out the cinnamon, nutmeg, and allspice into a small dish so they're ready to add. Soak the raisins in warm water for about 5 minutes to plump them up, then drain well. I always prepare all my spices and additions before the sauce hits the stove—it prevents the sauce from cooking too far while you're hunting for ingredients.

In a medium saucepan, combine the water and sugar over medium-high heat. Stir occasionally until the sugar dissolves completely and the mixture comes to a gentle boil. This creates a simple syrup that will cook the cranberries evenly and develop a rich, smooth sauce base.

Add the rinsed cranberries to the boiling syrup and stir gently. Return to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly. Add the prepared spices (cinnamon, nutmeg, and allspice), the orange zest, plumped raisins, and blueberries and currants to the pot. Stir well to combine, and simmer for another 1-2 minutes to allow the flavors to meld. I find that adding the spices and citrus at the end of cooking preserves their brightness rather than letting them fade during a long simmer.

Remove the sauce from heat and stir in the chopped pecans if using. Pour the sauce into a serving bowl or storage container and let it cool to room temperature. The sauce will continue to thicken as it cools, reaching the perfect consistency for serving alongside turkey or stuffing. Don't worry if it seems thin while still warm—this is completely normal and expected.