In a medium sauce pan, bring all ingredients to a boil. Reduce to a simmer and cook uncovered, for 10-15 minutes or until thick. Stir often.
Remove the cinnamon sticks from the mixture. Pour into a serving dish and refrigerate to chill – at least 4-6 hours.
If you’d like, you can pour the sauce into a low flat bowl like we did and then, once set and ready to serve, invert the cranberry sauce onto a plate and unmold. Garnish with additional orange zest if desired.
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