Place your cranberries in a colander and rinse them thoroughly under cold water. Sort through the berries and discard any that are soft, shriveled, or bruised. Let the excess water drain off before moving to the stove.

In a medium saucepan, combine the sugar, orange juice, and the cinnamon stick. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely into the liquid.

Add the cranberries to the saucepan. Bring the mixture back to a boil, then reduce the heat to low. Let the sauce simmer for 10 to 12 minutes. You will hear the cranberries “pop” as they burst open—this is exactly what you want. Stir occasionally to prevent sticking.

Once most of the berries have popped and the sauce has started to thicken slightly, remove the pan from the heat. Stir in the orange zest and a pinch of salt. Remove the cinnamon stick. The sauce will continue to thicken significantly as it cools. Transfer it to a bowl and refrigerate until you are ready to serve.