Thoroughly rinse the cranberries under cold water, ensuring the removal of any stems or blemished berries.

Take a medium-sized saucepan and combine the cranberries, granulated sugar, water, and the zest and juice of one orange.

Place the saucepan over medium heat and bring the mixture to a boil.

Reduce the heat to low and let the mixture simmer for approximately 10-15 minutes, or until the cranberries have burst, and the sauce has thickened to your preferred consistency. Stir occasionally during this process.

Taste the cranberry sauce and adjust the sweetness if necessary by adding more sugar, one tablespoon at a time, and stirring until it dissolves.

Once the cranberry sauce achieves your desired thickness and sweetness, remove it from the heat and let it cool for a few minutes.

Transfer the cranberry sauce to a serving dish or a jar if you plan to store it. It will continue to thicken as it cools.

Allow the cranberry sauce to cool completely before serving. You can refrigerate it for a few hours before serving to achieve an even thicker consistency.