Wash the cranberries under cold water. Remove any soft or damaged ones. This step keeps your sauce fresh and clean. Always use good quality berries for best taste.

Take a saucepan and add water, sugar and orange juice. Place it on medium heat. Stir gently until sugar dissolves fully. This creates a sweet base for cooking cranberries.

Now add cranberries into the saucepan. Stir well so they mix with the liquid. Keep heat medium. Let the cranberries start to cook slowly and absorb the flavors.

Cook the mixture for about 10 minutes. You will hear cranberries popping. This is normal. Stir occasionally to avoid sticking. The sauce will begin to thicken nicely.

Add orange zest, cinnamon and a pinch of salt. Mix everything well. These ingredients add depth and aroma. Cook for another 2–3 minutes to blend all flavors together.

Turn off the heat once sauce thickens. It will look slightly runny but will set more when cool. Do not overcook or it may become too thick.

Let the cranberry sauce cool at room temperature. Then transfer to a bowl. It will thicken more as it cools down. The color will also become deeper.

Serve fresh or chill in the fridge before serving. It tastes great both ways. This sauce pairs well with many dishes and adds a bright touch.