Add the sugar and water to a medium pot over medium-high heat and stir until the sugar has dissolved. Add the cranberries and the apple cider and reduce the heat to medium-low. Cook for 5-6 minutes, gently stirring occasionally. Add the allspice, ginger and cinnamon and cook for an additional 2-3 minutes, gently stirring. Remove from the heat. Gently stir in the orange juice and zest and lemon zest.

Transfer the cranberry sauce to a bowl, cover, and refrigerate for at least 2-3 hours. When ready to serve, remove the cranberry sauce from the refrigerator and bring to room temperature (or serve cold if desired) and transfer to your favorite serving bowl.