This is from dietician and chef Ellie Krieger. So easy and fresh tasting.
1 (12-ounce) package fresh or frozen cranberries (about 3 cups), picked over and rinsed
1 cup pure maple syrup
1 medium orange, finely grated to yield 1 tsp. zest, squeezed to yield 1/3 cup juice
Combine the cranberries, maple syrup, and orange juice in a 3-quart saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, just until the cranberries burst, about 5 minutes.
Remove from the heat, stir in the zest, and let cool to room temperature, about 1 hour. The sauce will thicken as it cools.