Wash the fresh cranberries. Discard and compost any smashed or bruised ones.
Wash and zest the orange first, and then juice it.
Add the fresh-squeezed orange juice to a liquid measuring cup, and then top it off with water until you reach one cup of liquid total.
Combine all of the called-for ingredients in a saucepan on the stove.
Bring the pot to a near-boil, and then reduce to medium-low heat to simmer. The cranberries will begin to pop and combine.
Continue cooking on a medium-low heat for about 15 minutes, until around half of the cranberries have popped and reduced. (Note that the cranberry sauce will seem runny while it is still on the stove, but thickens significantly as it cools.)
For an even thicker, smoother, jam-like cranberry sauce, continue to simmer and reduce the mixture a few minutes longer, popping more of the cranberries.
Remove from heat, allow to cool, serve and enjoy!
Use within 10-14 days when stored in the refrigerator, or freeze leftovers to enjoy for months to come.