Transfer all of the ingredients to a medium saucepan except for the vanilla extract (fresh or frozen cranberries, orange zest, orange juice, brown sugar, fresh ginger, cinnamon and sea salt). Cover and heat over medium-high heat to bring the mixture to a full boil.

Remove the lid and continue cooking at a gentle boil until the cranberries begin to soften, about 3-5 minutes. If need be, reduce the stove to medium heat. Use the back of a fork or a potato masher to mash the cranberries to your desired texture. Continue cooking the cranberry sauce until it has thickened and reached a consistency that is slightly more liquidy than jam, about 10 minutes. Note that the cranberry sauce will thicken more during the cooling process, so there’s no need to thicken it to a jam consistency as it will do so on its own.

Remove the cranberry sauce from the stove top and allow it to cool closer to room temperature before transferring it to a jar or an airtight container to refrigerate. Cranberry sauce is generally served chilled or at room temperature, so be sure to give yourself enough time to cool it. While the sauce cools, you can work on other recipes for your Thanksgiving meal.

Leftover cranberry sauce will keep in the refrigerator for 10 days in a sealed jar or airtight container. It tastes even better the next day and the 2-3 days following preparation, so feel free to make it well in advance of when you need it.