Wash the cranberries and remove any stems or damaged berries.

Zest and juice the orange, setting both aside.

In a large pot, combine the cranberries, orange juice, orange zest, granulated sugar, and brown sugar.

Cook over medium heat, stirring frequently until the mixture comes to a boil.

Once boiling, reduce heat to low and simmer for about 30 minutes, stirring occasionally until the cranberries burst and the mixture thickens.

Stir in the cinnamon, nutmeg, and vanilla extract.

Remove from heat and let cool for 10 minutes before transferring to jars.

Store in the refrigerator for up to 2 weeks or process in a water bath for longer storage.