Rinse the cranberries and pick out any soft or shriveled ones. Zest the orange before you juice it.

Put the cranberries, orange juice, water, maple syrup, and salt in a medium saucepan. Bring to a boil over medium-high heat.

Turn the heat down to medium-low and simmer, stirring now and then, for 10 to 12 minutes. The berries will pop and the sauce will thicken. Stop when most of the berries have burst and it coats the spoon.

Take the pan off the heat and stir in the orange zest and cinnamon.

Let it cool in the pan for 15 minutes. It thickens a lot as it cools. Transfer to a jar or bowl and refrigerate until serving.