Chef's Citrus-infused Cranberry Sauce

Wash and pick over the 12 oz of fresh cranberries, discarding any soft or shriveled berries.

In a medium saucepan (off heat), combine 1 cup of granulated sugar and the freshly grated zest of 1 orange. Using your clean fingertips, rub the zest into the sugar for about 1 minute until the sugar looks moist and smells aromatic (this releases the essential oils).

Juice the orange into a measuring cup and add enough water to equal 1 cup of total liquid. Pour this liquid into the saucepan with the sugar mixture.

Add 1/8 tsp kosher salt and the optional cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally until the sugar has completely dissolved.

Stir in the 12 oz of cranberries. Reduce heat to low and simmer for about 10-12 minutes. You want most of the cranberries to burst and the sauce to thicken to a jam-like consistency.

Remove from heat. Stir in 1 tsp of fresh lemon juice to brighten the flavors. Discard the cinnamon stick if used.

Transfer to a heat-proof serving dish. The sauce will continue to thicken significantly as it cools completely to room temperature.