1. In a medium saucepan, combine orange juice, orange zest, granulated sugar, and the herb bundle over medium heat.
2. Cook, stirring occasionally, until the sugar has completely dissolved, about 3-5 minutes.
3. Stir in the cranberries and bring the mixture to a boil.
4. Once boiling, reduce heat to medium-low and let simmer until the sauce has thickened and most cranberries have burst, about 15 minutes. Stir occasionally to prevent sticking.
5. Remove the herb bundle and discard.
6. Remove from heat and let cool completely before serving. The sauce will continue to thicken as it cools.
7. Transfer to a serving bowl or storage container.

Notes

• Fresh or frozen cranberries work equally well – no need to thaw frozen cranberries before using
• The sauce will thicken significantly as it cools, so don’t overcook it while it’s hot.
• Can be made up to 7 days ahead and stored covered in the refrigerator. Freezes well for up to 6 months in a freezer-safe, airtight container.
• For a smoother sauce, lightly mash some cranberries with a spoon during the last 5 minutes of cooking.