- 3/4 cup water
- 1/2 cup sugar
- 2 tablespoons champagne vinegar
- Juice and zest of 1 orange (zest removed with a peeler into large strips)
- 1 cinnamon stick
- 1 12-ounce bag fresh cranberries
Combine water, sugar, vinegar, orange juice, zest and cinnamon stick in a heavy medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
Stir in the cranberries and simmer until the berries burst open and the cranberry sauce thickens slightly, stirring often, about 20 minutes.
Transfer the sauce to a bowl to cool.