Averie Cooks

-1 To a large or high-sided pot, add all ingredients, making sure to zest the orange (only taking off the outermost layer of orange and not going down into the bitter white pith), and bring to a boil over medium-high heat.
-1 Once boiling, reduce the heat to medium-low or low, depending on if you're seeing an excessive amount of bubbling up and splattering. Allow the sauce to simmer for about 20 minutes, stirring every 5 minutes or so to prevent it from sticking to the bottom. Tips - Some people like to mash or mush the cranberries while they simmer however this reduces the nice texture of homemade cranberry sauce and makes it smoother. Plus, cranberries are going to burst with or without mashing them when they're boiling so I just leave it alone to simmer and do it's thing naturally.
-1 Simmer as long as necessary so it's not too thin or soupy noting that it will tighten and thicken up considerably once you take it off the heat and it cools to room temperature, and then again once it's chilled in the fridge it will thicken even more.
-1 Remove the cinnamon sticks, and optionally if desired, add ground cinnamon to taste (1/2 to 1 teaspoon approximately) and stir to combine.
-1 Cranberry sauce can be served warm and fresh, or chill it in the fridge before serving. Cranberry sauce will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months. To make ahead, feel free to make a batch and store it in the fridge for up to 2-3 days before serving it at a holiday meal.