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.