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1
Place a fine-mesh strainer over a medium heatproof bowl and set it aside.
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2
If you plan to unmold the cranberry sauce, spray a 1-1/2-cup bowl, ramekin, or decorative mold with cooking spray and set it aside.
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3
Combine the cranberries, sugar, 1/2 cup of the water, and the cinnamon stick in a medium saucepan and bring to a boil over medium-high heat.
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4
Reduce the heat to medium low and simmer, stirring occasionally, until the berries are starting to fall apart and the liquid has thickened slightly, about 10 minutes.
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5
Remove and discard the cinnamon stick and pour the cranberry mixture into the strainer.
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6
Rinse out the saucepan and set it aside.
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7
Using a rubber spatula, push on the cranberry solids and scrape the underside of the strainer until all of the liquid has been extracted; set the liquid aside.
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8
(You should have about 1 cup.)
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9
Discard the contents of the strainer.
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10
Pour the remaining 1/4 cup water into a small bowl.
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11
Sprinkle the gelatin evenly over the surface and let it stand undisturbed until it softens, about 3 minutes (it will start to look wavy and wrinkled).
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12
Return the strained cranberry liquid to the clean pan and stir in the gelatin mixture and orange zest.
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13
Place over low heat and whisk continuously until the gelatin has dissolved and no longer feels grainy, about 2 minutes.
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14
(Do not let the mixture simmer or the gelatin will not set properly.)
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15
Transfer the mixture to the prepared mold and refrigerate until set, at least 2 hours.
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16
To unmold, dip the mold into warm (not hot) water for about 10 seconds.
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17
Run the tip of a knife or rubber spatula between the jellied sauce and the mold to loosen the edges, then invert onto a serving dish.
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18
Return to the refrigerator to refirm if necessary, about 20 minutes.
