Begin by rinsing 12 ounces of fresh cranberries in cold water, checking for any soft or shriveled berries, and discarding them. Drain the cranberries and set them aside.

In a medium saucepan, combine one cup of granulated sugar and one cup of water. Place over medium heat and stir until the sugar dissolves, about 2-3 minutes, then bring to a gentle boil.

Carefully add the rinsed cranberries to the boiling mixture, stir briefly, and return to a boil before reducing the heat to a gentle simmer.

Cook cranberries for about 8-12 minutes, stirring occasionally until most cranberries burst and the sauce thickens.

Remove from heat, stir in orange zest and a pinch of salt, then let the sauce cool at room temperature for about 30 minutes.

Transfer to an airtight container and refrigerate for at least 2 hours or overnight before serving.