Using a microplane grater, grate just the darkest orange part of the orange zest into a medium sized saucepan. Then slice the orange in half and juice it. Add the juice, cranberries, maple syrup or honey, and water to the pan. If you want to add a touch of cinnamon, this is the time to add it!

Bring the mixture to a boil, then lower the heat to maintain a simmer. Simmer the cranberry sauce until the cranberries begin to pop and the sauce begins to thicken, 10-15 minutes.

Next you can thicken it if desired, or let it cool and thicken naturally. I prefer a thick cranberry sauce so I do use the 1-2 teaspoons tapioca depending on how runny the sauce may be. You can always simmer the sauce to reduce the liquid, but bear in mind there will be less sauce when you’re finished.

Add the optional vanilla and serve immediately. Or you can let the sauce cool and refrigerate for 2-3 days until you’re ready to reheat and serve it.