Place 1 and 1/2 bags cups cranberries in a saucepan.
Cover cranberries with water.
And ½ cup maple syrup.
Add the zest of one orange.
Add ¼ cup of Vermont Village cranberry sipping vinegar.
Heat on low to medium heat until the cranberries start to simmer, just before they boil.
Reduce heat and continue to cook until the liquid reduces and the cranberries are soft.
Remove from heat and let cool.
Serve warm or place in a mason jar and refrigerate to use a jam.