Add the cranberries, sugar or maple syrup and orange juice to a sauce pan. Bring to a simmer and cook on low flame for 5 minutes or until all the cranberries burst. Stir in the vanilla & orange zest and cook for one more minute.
Remove the sauce from heat and allow to cool + thicken. Serve at room temperature or refrigerate.
Notes
Variations - instead of vanilla you could add about two teaspoons of finely chopped crystalized ginger or 1/4 teaspoon cinnamon.
Serving suggestions - this sauce pairs well with the usual holiday suspects like mashed potatoes, green bean casserole and biscuits. Leftovers are delicious on your morning toast or spooned on top of a granola bowl, pancakes or to fill some crepes.
Storage - the sauce keeps well in the fridge up to a week and can be frozen for up to 4 months. Just thaw it out in the fridge the night before you plan using it.