• Add all of the ingredients except the cornstarch to a saucepan. Bring to a simmer over medium heat and let it cook for 20 minutes, or until the cranberries are plump and soft. When ready, take off the heat and remove the cinnamon stick.
  1 ½ cups dried cranberries, 2 cups water, ¼ cup fresh orange juice, Zest from 1 orange, ¼ cup brown sugar, 1 cinnamon stick

Smoother sauce (preferred method)

• If you have an immersion blender, blend half or ¾ of the dried cranberries (depending on how many chunky pieces you want, I usually blend ¾.)
• If you don't have an immersion blender, transfer the desired amount to a high-speed blender alongside the remaining liquid in the saucepan. Blend on high for 1 minute, or until completely smooth.
• Transfer the blended cranberry sauce back to the saucepan and stir. If the sauce is too thin for your taste, cook it for 5 more minutes, or until thickened. However, I find it to be the perfect consistency for me at this point.
• Taste and adjust the flavor before serving, adding more orange juice for tanginess or sugar for sweetness. Serve right away!

Chunky sauce

• After removing the cinnamon stick, put it back on the stove on low heat. In a small bowl, mix the cornstarch with the cold water. Pour the mixture into the cranberries and mix. Cook for 1-2 minutes, or until the sauce thickens.
  2 tablespoon cornstarch, ¼ tablespoon cold water
• Take off the heat. Taste and adjust the flavor before serving, adding more orange juice for tanginess or sugar for sweetness. Serve right away!