Method

1. Place the cranberries, orange juice, maple syrup, vanilla extract, and cinnamon in a small pot or saucepan over medium high heat. 
2. Bring the mixture to a boil and then cover and reduce the heat. Allow the sauce to cook 10-15 minutes until all of the cranberries have popped and the sauce has started to thicken. 
3. Remove the lid and reduce the heat to a simmer for another 10 minutes, stirring the sauce occasionally while it cooks. The longer the sauce simmers the thicker it will become. It will also thicken as it cools. 
4. Transfer the cranberry sauce to a bowl and allow it cool to room temperature. Once cooled, refrigerate the sauce for a few hours to chill. Serve with a little orange zest on top.