Place all of the ingredients, except the orange juice, in a small sauce pot. Bring to a simmer and cook for 20-30 minutes stirring often to avoid scorching. Simmer the sauce until cranberries burst and the juices are syrupy. Turn off the heat, stir in the orange juice.
Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
Storing and Serving: Cranberry sauce will stay fresh for up to a week in the refrigerator. Serve cold or room temperature.