12 oz fresh cranberries (about 3 cups) 1 cup sugar 1 cup water 1 cinnamon stick 1⁄4 teaspoon salt Zest and juice from one orange
In a medium saucepan, combine the cranberries, sugar, water, cinnamon stick, salt, orange zest and orange juice.
Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low.
Simmer, uncovered, for 10-15 minutes, continuing to stir occasionally, until berries start to pop open and the mixture thickens to a jam-like consistency.
Remove the cinnamon stick. Let the cranberry sauce cool to room temperature.
Transfer to a glass container with a tight fitting lid and refrigerate for at least 2 hours, until well chilled.
Serve chilled or at room temperature.
Add a teaspoon of vanilla for more flavor.
For a smooth sauce, blend briefly with an immersion blender after cooking.