In a medium saucepan, combine fresh cranberries, water, maple syrup, orange zest, and fine sea salt. Stir well to mix.

Place the saucepan over medium-high heat and bring to a gentle boil. Once boiling, reduce to a simmer and cook for 10-15 minutes until cranberries begin to burst and sauce thickens.

Remove from heat and gently mash any unpopped cranberries to release their juices. If desired, stir in orange liqueur.

Allow the sauce to cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to a week.