1. Begin by rinsing the cranberries under cold water and discarding any that are bruised or damaged.
2. In a medium saucepan, combine the cranberries, sugar, and orange juice. Stir to combine.
3. Place the saucepan over medium heat and bring the mixture to a boil. You’ll want to stir occasionally to prevent the sugar from burning.
4. Once boiling, reduce the heat to a simmer. Add the orange zest, vanilla extract, cinnamon, and a pinch of salt.
5. Allow the sauce to simmer gently for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened to your liking.
6. Remove from heat and let it cool slightly. As it cools, the sauce will continue to thicken. If you prefer a smoother texture, you can blend it lightly with an immersion blender.
7. Taste and adjust the sweetness or seasoning as needed before serving.

From my own experience, I’ve found that adding the vanilla extract at the end preserves its aromatic qualities, which beautifully complements the tartness of the cranberries.