Rinse fresh cranberries and discard any soft, shriveled or damaged berries. Frozen cranberries can go into the pan without thawing.
Add cranberries, orange juice, maple syrup, water, orange zest, cinnamon and salt to a medium saucepan.
Bring to a gentle boil, reduce to a lively simmer and cook 10 to 14 minutes, stirring occasionally as the berries pop.
Stop when most berries have burst but some remain whole. Mash a few more for smoother sauce or leave them for a chunky finish.
Taste a cooled spoonful. Add maple syrup one teaspoon at a time only if the tartness is stronger than desired.
Transfer to a shallow bowl and cool. Cover and refrigerate at least 1 hour; the sauce thickens substantially as it chills.
