Before you start, it’s wise to get everything in order. I find that having my ingredients prepped and lined up makes the cooking process smoother. So, wash those cranberries, juice those oranges, and zest away!

If you’re using fresh cranberries, rinse them under cold water. Inspect them, discarding any shriveled ones. If frozen cranberries are your choice, simply throw them in the pot without thawing.

In a medium saucepan, combine the cranberries, orange juice, orange zest, sugar, salt, and cinnamon. I usually start with the sugar to help break down the cranberries, making sure everything is well incorporated.

Place the saucepan over medium heat. As it warms up, the mixture will begin to bubble. Stir occasionally. I love watching those cranberries pop—such a satisfying sight!

Once it reaches a gentle boil, reduce the heat to low. Allow it to simmer for about 10-15 minutes. You'll notice the sauce thickening, and the vibrant colors brightening. Don't rush this step; it’s where the magic happens.

After simmering, remove the pan from the heat. Let the sauce cool for a bit before transferring it to a bowl. The sauce will thicken further as it cools. It’s best served at room temperature but can also be chilled in the fridge.

Before serving, I like to add a sprinkle of extra orange zest on top. It gives the dish a pop of color and makes it look extra enticing.