In a medium saucepan, set over medium heat, add the cranberries.
Zest the orange and add the zest to the cranberries.
Squeeze in the orange juice, along with all of the other ingredients.
Bring to a simmer and cook for about 10 to 15 minutes, until the cranberries have burst and the sauce has reduced slightly. Give it a taste (be careful, it'll be hot!) and adjust the seasonings. You may want it to be a bit sweeter.
Remove the cinnamon stick and discard. Transfer to the refrigerator to chill. The cranberry sauce will thicken as it cools.
Keeps in the fridge when stored in an airtight container for up to 5 days.