Rinse the cranberries well and drain excess water. Pick through the cranberries and discard any soft ones. In a medium saucepan, combine the cranberries, honey or maple syrup and water. If you’d like to add cinnamon or orange juice, add it now. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally. Cook uncovered until the cranberries have popped, and the mixture has reduced to a sauce consistency, about 10-12 minutes. Remove the pot from heat and stir in the orange zest. The sauce will thicken as it cools. Serve immediately or refrigerate until needed (up to 5 days).