Combine water (or orange juice) and sugar in a medium saucepan. Bring to boil. Add cranberries and ground cinnamon (if using). Return to boil. Cover with lid because cranberries will pop UP while boiling.
Cook 10 to 15 minutes or until the cranberries start popping.
Reduce heat and boil gently for 10 to 15 minutes. Stir occasionally. Mash once or twice with a large spoon.
Remove from heat and place sauce in a bowl. It will thicken as it cools.
Cover and cool completely at room temperature. Or, cover and refrigerate until serving time.
Sauce will get more tart as it cools. Taste before serving. Add more sweetener if necessary.
Sprinkle top with freshly grated orange zest before serving.
Replace 1 cup of water with 1 cup unsweetened pineapple juice.
After the sauce cools, add a 14-ounce can of crushed pineapples (drained) and 1/4 cup chopped walnuts.
Homemade Cranberry Sauce becomes more tart as it cools.Taste before serving. Add more sweetener if necessary.