In a medium saucepan over medium heat, combine the water, orange juice, and sugar. Cook, stirring occasionally, until sugar dissolves.
3/4 cup water, 2 Tablespoons orange juice, 1/2 cup (99 grams) granulated white sugar
Rinse the cranberries and pick out any that are browned or bruised.
12 ounces (340 grams) fresh or frozen cranberries
Stir in cranberries and cinnamon. Bring mixture to a boil. Lower the heat and let simmer uncovered for 10-15 minutes, until the cranberries pop and the sauce thickens slightly.
1/4 tsp ground cinnamon
Remove from heat and allow to cool completely. The sauce will thicken further as it cools. Store in the refrigerator until ready to serve.
Notes
Variation: Experiment with replacing all or part of the granulated sugar with brown sugar or maple syrup; it will just have a slightly different taste and consistency.
Make Ahead: This recipe is great for making ahead. It can be kept in an airtight container in the fridge for up to 1 week.