Bright, tart cranberries simmer down with sugar, fresh orange juice, and plenty of zest until they burst into a glossy, spoonable sauce with just the right balance of sweet and sharp. A touch of cinnamon adds warmth without overpowering that citrusy pop, and the whole thing comes together in one saucepan with almost no hands-on effort. It thickens beautifully as it cools, going from a loose simmer to a jammy, spreadable texture that holds its shape on the plate. Make it ahead and let it chill so the flavors have time to deepen before it hits the table. This one slots easily into a vegan holiday spread, whether you're spooning it over a main dish, swirling it into oatmeal, or eating it straight from the jar.
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Combine the cranberries, sugar, orange juice, and orange zest in a medium saucepan over medium heat, stirring to dissolve the sugar.
Bring the mixture to a boil, then reduce the heat to medium-low and cook, stirring occasionally, for 10–12 minutes, until most of the cranberries have burst and the sauce has thickened enough to coat the back of a spoon.
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