In a large saucepan over medium heat, combine sugar, raspberry vinegar, and water; bring to a boil, stirring just until all sugar dissolves.
Add the cranberries, cinnamon stick, and orange peel (zest). Reduce heat to low, cover partially with a lid, and let simmer approximately 10 minutes or until ALL the cranberries burst. Be careful when boilinng, because the sauce can foam up and can spill, so you have to watch it.
NOTE: Cranberries have a lot of natural pectin, the ingredient that makes cooked fruit gel. To release that pectin, you need to cook the berries until they burst and can form a bond with the sugar. Boil the mixture until it is thickened and then do not refrigerate the mixture until it is cooled to room temperature.
Remove from heat and let the sauce cool completely (sauce will thicken as it cools) before refrigerating. Discard cinnamon stick.
Cover and refrigerate.
NOTE: Can be made up to one week in advance.
Yields 2 1/3 cups.
* Discard any cranberries that are soft, shriveled, withered, or discolored, and remove any stems. They should be shiny and plump and range in color from bright light red to dark red. One 12-ounce bag equals approximately three cups of whole berries.
Cranberry Sauce With Raspberry Vinegar Recipe: https://whatscookingamerica.net/cranberrysauce.htm