Read before you begin: You need fresh orange juice and orange zest. Zest the orange first, then cut it for the juice.

After rinsing the cranberries, set ½ cup cranberries aside for extra texture.

Combine the remaining cranberries, water, orange juice, and brown sugar in a medium saucepan over medium heat. Stir occasionally as it comes to a simmer.

Once simmering, reduce heat to low-medium and cook until liquid has reduced and cranberries have burst, about 15 minutes.

Remove from heat and stir in reserved cranberries, orange zest, and vanilla extract. Sauce will thicken as it cools.

Serve warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.