Cranberry Sauce with Raspberry Vinegar

Today our nuclear family, plus assorted significant others, are in the same city. What to do? We are doing Thanksgiving dinner. This is my favorite cranberry sauce recipe--it first appeared in Bon Appetit some time in the late 1980's and I have made it almost every year since.
* 1 c. white sugar
* 1/2 c. raspberry vinegar
* 1/4 c. water
* 1 (12 ounce) package fresh cranberries
* 1 cinnamon stick
* 1 tablespoon orange zest
Combine 1 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.
You can substitute another fruit vinegar for raspberry vinegar, and it is just as delicious (I used pear vinegar this year, because that is what I am trying to get rid of). You can also add the orange that you have gotten the zest from cut up into little bits. This recipe is fool-proof and fantastic. The sauce keeps forever in the fridge, as well. So if you get a hankering for it with a roast chicken a couple months down the road, seek it out in the back corners of your refrigerator and give it a stir--it will still be delicious, vibrant, and brightly flavored.