1-First Step: Zest and juice the orange Using a microplane or fine grater, zest the orange carefully avoiding the bitter white pith. Set zest aside. Juice the orange and measure 1/4 cup of fresh juice for cooking.

2-Second Step: Rinse cranberries Place cranberries in a colander and rinse under cold water, discarding any soft or spoiled berries. Reserve about 1/2 cup of whole cranberries to stir in at the end for texture and visual contrast.

3-Third Step: Combine ingredients and start cooking In a medium saucepan over medium heat, combine the remaining cranberries with water, fresh orange juice, and brown sugar. Stir occasionally until the sugar dissolves and the mixture reaches a gentle simmer.

4-Fourth Step: Simmer to thicken Reduce heat to low-medium and cook, stirring occasionally, until most cranberries burst and the liquid thickens, about 15 to 20 minutes. If using a cinnamon stick, add it during this phase and remove before final steps.

5-Fifth Step: Final flavor touches Remove saucepan from heat. Stir in the reserved whole cranberries, orange zest, and vanilla extract. The sauce will continue to thicken as it cools, developing rich flavor and pleasing texture.

6-Final Step: Cool and serve Allow the cranberry sauce to cool for at least 15 minutes before serving. It can be enjoyed warm, at room temperature, or chilled. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months, thawing completely prior to serving.