In a non reactive, non-stick saucepan
, over medium, combine the cranberries, zest, 1/2 cup sugar
, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve cornstarch
in the orange juice. Add the mixture to the cranberries
and stir to blend
another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.