Combine sugar, cornstarch, and orange zest in a small bowl.
1 cup granulated sugar, 1 tablespoon cornstarch, 1 to 2 teaspoons orange zest
Place cranberries, water, orange juice, and sugar mixture in a medium saucepan and cook over medium-low heat.
12 ounces fresh cranberries, 2 tablespoons water, ½ cup freshly squeezed orange juice
Stir to combine and continue to stir until sugar melts.
Allow mixture to come to a boil, stirring every couple of minutes.
Cook until sauce reaches desired thickness.
Remove from heat and mash remaining berries with a potato masher or let sauce cool and place in a blender or food processor.
For a completely smooth sauce, put cooled sauce in a strainer and press through with the back of a spoon. Discard any large leftover pieces.
Store uneaten sauce in the refrigerator for up to 2 days.
Notes
The calories listed are an approximation based on the ingredients and a 2-tablespoon serving size. The sauce can be stored in your fridge for up to 3-days in a sealed container.