Put all ingredients in a sauce pan over medium high heat
Bring to a boil, then reduce to a simmer
Cook, stirring occasionally, until the cranberries begin to pop, about 10 minutes
Remove from heat and allow the sauce to cool. (The cranberry sauce will thicken as it cools). Transfer to a serving dish and garnish with orange zest.
Notes
You can use frozen cranberries. No need to thaw them, just give them a rinse.When the cranberries start popping, they can cause some splatter. Use a deep sauce pan to make this cranberry sauce.If you like cranberry sauce on the sweeter side, you can add a couple of tablespoons more sugar.For a tart sauce, reduce the sugar by ¼ cup.Use a potato masher if you want a less chunky sauce.A longer simmering time will result in a thicker sauce. It will thicken as it coolsCranberry sauce is best served chilled, so put it in the fridge for at least an hour before serving.You can store the homemade sauce in a jar with a lid for up to a week.To freeze this recipe, store it in an air tight, freezer safe container, bag, or jar for up to 3 months.