You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice. (Harder to zest a cut orange!) You need about half of a large orange for 1/4 cup juice. Juice the other half of the orange if you need more to yield 1/4 cup.

After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.

Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 15 more minutes.

Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, and vanilla extract. Sauce will continue to thicken as it cools.

Sauce is excellent served warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.