Rinse cranberries. Pick out all the nasty, squishy ones. Blah.
To a medium sauce pan add cranberries, water and maple syrup. Bring to boil over medium-high heat and cook for 5-7 minutes. Stir occasionally!!!
Reduce heat to medium-low, add orange juice and let cook until the cranberries pop and mixture thickens. Usually, about 10-12 minutes. REMEMBER TO STIR OCCASIONALLY!
Remove from heat and let cool to room temperature. Taste and adjust sweetness to your liking. But, don’t over sweeten. Cranberry sauce is supposed to be a little tart not a sugar blob.
Store in a container and chill for a couple hours in the fridge before serving. For best result, let sit in the fridge overnight.