To a medium saucepan, combinine cranberries, sweetener, juice from one orange, orange zest, water, cinnamon sticks and a pinch of salt.
Boil over medium-high heat and bring mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes or so. The cranberries will begin to become soft, break down, and become thick. The longer you let this simmer, the thicker the sauce will get. Just don’t let ALL the liquid cook out or it will burn. Stir more frequently near the end. You can mash the cranberries down with a fork or the back of the spoon if you like.
Cool and serve. Let this cranberry sauce cool for about 20-30 minutes before serving. Can be made 3-4 days ahead of time.