Step 1

Slice a 2-inch piece of peel from the orange. Place in a small sauce pan along with the juice from the orange. Turn the stove eye to medium-high heat. Add the cranberries and maple syrup, and bring to a low boil.

Step 2

Reduce heat to a simmer. Stirring occasionally, cook until cranberries burst and the liquid thickens, about 10 to 12 minutes (takes a little longer if using frozen cranberries).

Step 3

Let the cranberry sauce cool, remove the orange peel, and refrigerate until chilled, 4 hours to overnight.