PREP: Zest orange. Peel and chop orange (discard peel).

COOK: Combine cranberries, orange zest, and chopped orange in a medium pot. Stir in 11/2 cups sugar, 4 TBSP water, 1/4 tsp cinnamon, and a pinch of salt. Bring to a simmer over medium-high heat; cook, stirring occasionally, until cranberries are softened, 12-15 minutes. Reduce heat to low, then cover; cook, stirring occasionally, until thickened, 3-5 minutes more. (TIP: If you like your cranberry sauce a bit sweeter, stir in another 2 TBSP white sugar.) Taste and add more salt if you like.

CHILL: Transfer cranberry sauce to a medium bowl and let cool. Cover and refrigerate for at least 1 hour or up to overnight. CUSTOMIZE IT: Want to add an unexpected twist to your cranberry sauce? Stir in a splash of maple syrup for complex sweetness, balsamic vinegar for tangy depth, or a handful of chopped nuts (like pistachios or walnuts) for a satisfying crunch.