Place a medium saucepan over medium heat. Add in your cranberries, water, honey OR maple syrup, lemon zest, vanilla extract and ground cinnamon.

Bring this mixture to a boil, then reduce the heat to medium-low. Cook, stirring constantly, until the cranberries have popped and the sauce has thickened, about 6-8 minutes.

Remove the pot from the heat and allow your sauce to cool as this sauce will continue to thicken.

Keep refrigerated for up to 1 week.