Rinse the cranberries under cold water and discard any that are damaged.

In a medium saucepan, combine the fresh cranberries, cinnamon stick, some of the orange zest, water, and maple syrup. Squeeze in the juice from the orange (about 1/4 cup) and stir to combine.

Place the saucepan over medium-high heat and bring the mixture to a boil. You’ll notice the cranberries beginning to pop—this is their natural pectin being released, which helps thicken the sauce.

Reduce the heat to low and let the mixture simmer for 10–15 minutes, stirring occasionally. The sauce will begin to thicken as the cranberries break down.

Turn off the heat and let it cool to room temperature. The sauce will continue to thicken.

Remove the cinnamon stick top with additional orange zest and serve immediately.

If you're making this ahead of your holiday meal, transfer the cranberry sauce to an airtight container and refrigerate for up to 5 days.