In a large saucepan, combine the granulated sugar, orange juice, and water. Stir the mixture well to dissolve the sugar and create an even base for the cranberry sauce.

Add the rinsed and sorted cranberries, small pinch of salt, cinnamon stick, and orange zest strip to the saucepan. Stir to combine all the ingredients evenly.

Bring the mixture to a simmer over medium heat, stirring frequently. Continue cooking for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole for added texture and visual appeal.

Remove the saucepan from the heat and let the cranberry sauce cool for at least 30 minutes. Once cooled, cover and refrigerate until ready to use. The sauce can be made up to 3 days in advance, which I find very convenient when planning holiday meals.