Rinse the cranberries thoroughly and discard any damaged fruit.

In a medium saucepan, combine the maple syrup, orange juice, water, cinnamon, and sea salt.

Bring the mixture to a boil over medium-high heat.

Add the cranberries to the saucepan and return the mixture to a boil.

Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.

Remove the saucepan from the heat and stir in the fresh orange zest.

Allow the sauce to cool completely at room temperature to allow the natural pectin to set and thicken the consistency.

Transfer to a covered container and refrigerate until chilled before serving.