Cranberry sauce may be made 3 days in advance. Store chilled and covered in refrigerator.
In a medium saucepan, add cranberries and cover with water and sugar. Stir to combine. Bring mixture to a simmer, stirring occasionally, until berries pop. Stir in orange zest and juice, cinnamon stick, and salt, continuing to cook for 1 minute. Remove from heat, let cool. Remove cinnamon stick before serving.