Add the cranberries, sugar, orange juice, water, orange zest, cinnamon and salt to a medium saucepan.

Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.

Reduce the heat slightly and simmer until most of the cranberries burst and the sauce begins to thicken.

Remove from the heat and stir in the vanilla extract.

Allow the cranberry sauce to cool at room temperature before transferring it to the refrigerator. It will continue to thicken as it chills.

Spoon into a festive serving bowl and finish with orange zest, a few fresh cranberries and rosemary if desired.