Rinse the cranberries in a colander and discard any shriveled or mushy berries.

In a medium saucepan over medium-high heat, combine the water, orange juice, sugar, cinnamon stick, and pinch of salt.

Stir the mixture constantly until the mixture comes to a boil and the sugar has completely dissolved.

Stir in the cranberries and orange zest, then reduce the heat to low to maintain a gentle simmer.

Cook for about 10 to 15 minutes, stirring occasionally, until most of the cranberries have popped and the sauce has thickened to a jam-like consistency.

Remove the pot from the heat. Discard the cinnamon stick.

Transfer the sauce to a serving dish or heat-safe container. Let it cool completely at room temperature before refrigerating; it will continue to thicken significantly as it cools.