Rinse 12 ounces of fresh or frozen cranberries and discard any that are soft or shriveled.

Add the cranberries, 1 cup of sugar, and 1 cup of water (or orange juice) to a medium saucepan.

Stir the mixture together and bring it to a boil over medium-high heat.

Once the cranberries begin to pop, reduce the heat to low and let it simmer.

Stir occasionally and cook for about 10 minutes, or until the sauce thickens.

Remove the saucepan from the heat and stir in the zest from one orange.

Let the sauce cool to thicken further.

Serve warm, chilled, or at room temperature.