Combine all the ingredients into a small saucepan over medium-low heat.
12 Ounce Bag Whole Cranberries, 1 Cup Orange Juice, 1 Zest of an Orange, ¾ Cup Sugar, 1 Teaspoon Vanilla, ⅛ Teaspoon Ground Ginger, ½ Teaspoon Cinnamon
Stirring occasionally, let the sauce simmer until the cranberries have started to pop and the sauce coats the back of a spoon.
Once desrired thickness has been achieved, remove the sauce from the heat.
Transfer the cranberry sauce to a dish and let it chill until you are ready to serve.
Tips and Tricks
Want more texture? - If you want your cranberry sauce to have more texture, reserve about a half cup of cranberries and stir them in once; the others have started to pop. This will allow some cranberries to stay together, adding more texture to the final sauce.
Cranberry sauce with dried cranberries. - You can make cranberry sauce with dried cranberries. I recommend using unsweetened dried cranberries for this recipe. I would also add an additional quarter to half a cup of liquid to help rehydrate the dried cranberries.