Rinse the cranberries under cold water and discard any soft or bruised berries.

In a medium saucepan, combine water, sugar, orange zest, orange juice, cinnamon stick (if using), and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Add the cranberries to the saucepan and return to a simmer. Cook for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.

Remove the saucepan from heat and discard the cinnamon stick. Let the sauce cool for a few minutes; it will continue to thicken as it cools.

Taste and adjust sweetness if needed by adding a little more sugar or orange juice.

Transfer the cranberry sauce to a serving bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.