A tangy version of the classic. Can be made up to 1 week ahead.
• 1 1/4 cups white sugar
• 1/2 cup raspberry vinegar
• 1/4 cup water
• 1 (12 ounce) package fresh cranberries
• 1 cinnamon stick
• 1 tablespoon orange zest
Combine vinegar, 1 1/4 cup sugar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat and partially cover. Simmer until berries burst (about 10 minutes). Remove from heat and allow to cool completely. Sauce will thicken as it cools. Remove cinnamon stick and either refrigerate in a covered bowl or serve!