This quick and fresh cranberry sauce is hands-down better than the canned version.
Combine the cranberries, sugar, orange juice, water and orange zest together in a small saucepan. On low heat, bring to a simmer and cook until the cranberries are soft and broken down and the mixture is thick, about 12-15 minutes, stirring occassionally. Set aside to cool. Refrigerate covered for up to 5 days.
Making ahead? Let it cool to room temperature then transfer to a sealed container and refrigerate up to 5 days ahead until your big feast.