Rinse the cranberries well and drain any excess water. 

In a medium saucepan, combine the cranberries, water and maple syrup. Over medium-high heat, bring mixture to a boil then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes. Stir in the orange zest, cinnamon and vanilla extract.

Now you can taste test! Cranberry sauce is a little tart so feel free to add a little more maple syrup if you prefer it sweeter.

As the sauce cools it will continue to thicken. It will keep in the refrigerator, covered, for 1-2 weeks.