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.
Make Ahead Tips
The sauce may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
nutrition information (per serving):
0, Fat Calories
0, Saturated Fat
0, Monounsaturated Fat
25, Polyunsaturated Fat
Photo: Scott Phillips