Cranberry Sauce with Raspberry Balsamic

12-ounce bag of fresh or frozen cranberries
1 cup sugar
1 strip orange or lemon zest
3 tsp TTOV's Aged Raspberry Balsamic Vinegar
2 TBSP Water

Empty cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add sugar, orange or lemon zest and water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.