In a medium saucepan, combine the cranberries, orange juice, maple syrup or sugar, cinnamon stick, and orange zest. Give it a good stir, then cover it and bring to a boil over medium heat.

Once boiling, reduce heat to a simmer and simmer, stirring occasionally, for 10-15 minutes until the cranberries have burst and the sauce has started to thicken. Use a potato masher to mash any un-burst cranberries, if desired.

Remove from heat. Remove and discard cinnamon stick. Taste and adjust sweetness, if needed. Let cool to room temp before serving or storing.

Store cranberry sauce in the fridge for up to 10 days. Or freeze for up to 6 months.