In a medium saucepan over medium-high heat, bring sugar, orange zest, orange juice, water, and a pinch of salt to boil. Stir occasionally to dissovle the sugar.
Stir in cranberries. Simmer until slightly thickened and the berries begin to pop, about 10 minutes. Remove from heat and cool to room temperature or chill.
Notes
Orange zest and juice: Zest the orange first, then juice it for the sauce.
Cranberries: Use either fresh or frozen cranberries in this recipe. Fresh cranberries freeze really well, so stock up when you see them. Add frozen cranberries straight to the saucepan (no thawing needed) and add 2 minutes to the simmering time.
Yield: This recipe makes 8 servings (1/4 cup each).
Storage: Store leftovers covered in the refrigerator for up to 4 days.