Rinse and pick through the cranberries discarding any that are soft or mushy. Put in 1-quart heavy bottomed saucepan.

Peel and dice the apple and add to cranberries. Add the brown sugar (more or less according to your taste) and mix.

Add the orange juice, cinnamon, salt and zest. Be sure to zest the orange before you cut and juice it. You can use the juice from the zested orange plus additional to make 1/2 cup. Over medium-high heat bring just to a boil. Reduce heat to medium-low and cook until thickened, 5 to 10 minutes.

Remove from heat and let cool. This can be served warm or refrigerate and before serving remove from refrigerator and bring to room temperature. Enjoy!