Thanksgiving is Coming--Impress Your Friends with Real Cranberry Sauce

I know that many people argue the amazingness that is canned cranberry sauce. Honestly, I don't get it--it is slimy and slippery and overly sweet. However, many will not give up their cans, and so each Thanksgiving there it sits on many American tables, still proudly wearing the stripes from its can.
These cans, as well as "cranberry juice", have caused Americans to forget what a cranberry tastes like. They believe it to be--like pumpkin--an overly sweet component of the meal. In fact, cranberries are one of the tartest berries, and are often impossible to eat without at least a bit of sugar. Unfortunately, the amount of sugar in juice and sauces has escalated to the point where it is at least 2/3 of the recipe. While cranberries have plenty of antioxidants and are likely beneficial to our health, drinking juice cocktails and eating jellied sauce lightly negates the positive aspects of the berry.
Even if you can't convince your family to surrender its cans, make this sauce to serve alongside.

Cranberry Sauce with Cinnamon and Orange
2 bags of cranberries (24 ounces) (Cranberries are a native crop of Washington, but for the life of me I could not find a local berry. Probably because they are all sold to Ocean Spray)
1 cup of brown sugar, loosely packed (this is half the sugar that the recipe included on the bag calls for)
1 cinnamon stick
Zest from one orange or two satsumas

Combine all ingredients in saucepan and bring to a boil. Simmer for ten minutes. Cool, and then move to fridge to cool completely before serving.