This recipe is a slight twist on regular cranberry sauce, with reduced sugar and added orange juice and zest.
In a small, heavy bottomed saucepan, combine all of the ingredients.
Cook over medium heat until them mixture comes to a boil. Cook, uncovered, until the cranberries have burst and the sauce thickens (about 15-20 minutes). Remove from heat.
Pour into a heat-proof bowl or container and refrigerate until use. Serve cold.
Tip: Don't cover your pot with a lid for this whole process. Cranberries tend to bubble up a lot while they are cooking, and it's a pretty common problem to have the sauce boil over! Prevent this by keeping the lid off until the sauce is done.