Rinse cranberries and remove any bad ones.

Zest orange then squeeze out the juice into the saucepan you will be using. (1 orange)

In the medium sized saucepan bring the sugar, water, and orange juice to a boil. Stir until sugar is dissolved. (1 cup sugar, 1 cup water, juice from 1 orange)

Add cranberries to pot and return to a boil. Then lower heat to a simmer and cook for 10 minutes or until most of the cranberries have burst. (3 cups cranberries) For thicker sauce simmer for another 5-10 minutes.

Remove from heat and stir in the orange zest. Allow cranberry sauce to come to room temperature and then refrigerate until chilled. It will thicken as it cools.