Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic and shallot in hot oil until fragrant, 1 to 2 minutes.
Stir apple cider, chicken stock, raisins, brown sugar, orange segments, thyme sprigs, bay leaf, and cloves into garlic and shallot. Bring to a simmer and cook until sauce is reduced by half, stirring often, 15 to 20 minutes. Season with kosher salt.
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Optional: Thicken with cornstarch slurry while still simmering. In separate bowl add 1 tablespoon of cornstarch and 1/4 cup of cold water; whisk together, then add into sauce to thicken while stirring. Bring back to a simmer. Add more slurry to attain desired thickness.