Ingredients:
- 1 Orange
- 12oz. Cranberries
-1/2 cup Sugar
-1/8 tsp. Ground Cinnamon

Instructions:

1. With a vegetable peeler, remove the zest from the orange in wide strips, leaving the bitter white pith behind. Juice the orange.

2. In a saucepan over medium heat, stir together the cranberries, sugar, orange zest and juice, cinnamon and 3 Tbs. water.

3. Cook, stirring occasionally, until the cranberries begin to pop and the sauce thickens, 20 to 25 minutes. Remove the orange zest and discard.

4. Transfer the cranberry sauce to a serving bowl and serve warm or at room temperature. Or let cool, then transfer to an airtight container and refrigerate for up to 3 days, then serve cold.