In a saucepan over medium heat, combine orange zest, orange juice, cinnamon, and brown sugar until dissolved.
Add in cranberries and bring to a boil.
Reduce heat and let simmer for about 15 minutes or until thickened.
Let cool completely and serve warm, or chill in the fridge for 3 hours before serving.
Notes
Texture: You can adjust the texture of the sauce to your liking by mashing the cranberries. Less mashing will result in more whole berries, while more mashing will make the sauce smoother.Thicken the Sauce: Cranberries naturally thicken liquids, so if your sauce feels too runny, continue cooking and mash a few berries down to help thicken it.Sweeteners: While this recipe uses a combination of molasses and brown sugar to balance the tartness of the cranberries, white sugar can be used as a substitute.Storage: Homemade cranberry sauce can be stored in the fridge for up to 2 weeks in an airtight container, making it a convenient make-ahead dish for dinner parties.