In medium saucepan bring orange juice, water, xylitol, and maple syrup to boil. Stir to dissolve xylitol.
Add cranberries and return to boil. Simmer until most of the cranberries have burst.
Remove from heat.
Peel orange and remove membrane. Chop orange into bite size pieces. Mix into sauce.
Allow to cool. Sauce will thicken as it cools.
Top with optional toasted pecans.