Stir water and sugar together in a non-reactive medium sized saucepan and begin to bring to a simmer over medium heat, stirring once or twice.
Meanwhile wash, drain and pick over and discard any soft cranberries. Once the sugar is dissolved add the cranberries, orange zest and cinnamon stick. Bring to a boil over medium-high heat, then turn heat down to a simmer and cook, stirring occasionally, until most of the cranberries pop, about 10 minutes. Let cool to room temperature before serving. May be refrigerated in airtight container for up to one week for best texture. It can be stored for an additional week but it might begin to thicken a bit (still quite tasty, though). Bring to room temperature before serving.
Dédé's Quick Recipe Tips Video
I leave the zest and cinnamon stick in when serving; some folks like to eat the zest, which is now essentially candied, and as a child, getting to suck on the cinnamon stick was a treat. Leaving them in upon storage also increases their flavor release.
During cranberry season (October through December in the U.S.) buy some extra bags of cranberries and throw them in the freezer. They will last up to a year so you can make sauce and Cranberry Quick Bread all year round.
Spiced Citrus Cranberry Sauce
Amount Per Serving
Calories 59Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.