In a medium saucepan, combine the cranberries, sugar, and water. If using, add the orange zest and cinnamon stick for extra flavor.

Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

Once boiling, reduce the heat to medium-low and let the mixture simmer. You'll notice the cranberries will start to pop open – this is normal.

Continue simmering for about 10-15 minutes, or until the sauce has thickened to your liking. Remember, the sauce will continue to thicken as it cools.

Remove the saucepan from the heat. If you added a cinnamon stick, take it out at this point.

Let the cranberry sauce cool to room temperature. It will thicken further upon cooling. If you prefer a smoother sauce, you can mash the cranberries with a fork or use an immersion blender for a more uniform texture.

Transfer the cooled cranberry sauce to a serving dish or storage container. Refrigerate until ready to serve. Cranberry sauce can be made ahead and stored in the refrigerator for up to a week.

Serve the cranberry sauce chilled or at room temperature alongside your holiday meals. It pairs wonderfully with turkey, chicken, and even pork.