- cranberries - brown sugar - navel orange - cinnamon stick
rinse berries under cool water, discard any bruised or damaged berries. Place in a medium pot and set aside.
Zest the navel orange and divide into two portions.
Juice the entire orange into the saucepan with the cranberries.
Add half of the orange zest, the brown sugar and a cinnamon stick to the sauce pan.
Bring the cranberries to a low boil and once they start to burst, reduce heat and continue to simmer.
Continue simmering the berries until all have burst and the sauce thickens.
Stir in the remaining orange zest and remove the cinnamon stick.