Balsamic Cranberry Sauce

1 ¼ cups sugar
½ cup Raspberry Dark Balsamic Vinegar
¼ cup water
1 (12-ounce) package fresh cranberries (you can substitute whole frozen cranberries, defrost prior to using)
1 cinnamon stick
1 tablespoon orange peel zest
In a large saucepan over medium heat, combine sugar, Raspberry Dark Balsamic Vinegar, and water; bring to a boil, stirring until sugar dissolves.
Mix in cranberries, cinnamon stick, and orange peel zest. Reduce heat to low, cover partially, and simmer 10 minutes or until cranberries burst.
Remove from heat and cool completely (sauce will thicken as it cools).
Discard cinnamon stick.
NOTE: Can be made up to one week in advance. Cover and refrigerate.
Makes approximately 2 Cups