Rinse the cranberries under cold water and discard any that are soft or wilted.
Zest the orange before juicing it.
In a medium saucepan over medium heat, combine the cranberries, granulated sugar, orange juice, and water.
Bring the mixture to a boil, then reduce the heat to low and simmer.
Allow the mixture to simmer for about 10-15 minutes, stirring occasionally. The cranberries will burst, and the mixture will thicken.
Be cautious as the mixture bubbles and splatters as the cranberries pop.
Once the cranberries have popped and the sauce has thickened slightly, stir in the Cranberry Pear White Balsamic Vinegar, orange zest, vanilla extract (if using), and a pinch of salt.
Allow the sauce to simmer for an additional 5 minutes, stirring occasionally.
Remove the saucepan from the heat and allow the cranberry sauce to cool to room temperature. It will continue to thicken as it cools.
Once cooled, transfer the cranberry sauce to a serving dish or an airtight container.
Garnish with orange peel or zest if desired and enjoy!
