Place cranberries in a food processor and pulse until they are finely chopped.

Place finely chopped cranberries and all of the ingredients into a medium saucepan. Bring to a boil over medium/high heat. Reduce heat to medium/low and let simmer for 15 minutes, stirring occasionally.

Remove orange wedges and discard. If sauce is too thick and chunky, add an additional 1/4 cup of water. As the sauce cools, it will thicken up. Transfer to serving dish and garnish with orange zest.