Wash and rinse the cranberries and set aside to dry.
Pour the water into a large saucepan. Stir in 2-½ cups of sugar.
Add the cinnamon sticks. Bring to boil and stir until all sugar has been dissolved.
Add the Bourbon.
Add the cranberries to the boiling water. After about 3-5 minutes you should hear the cranberries start to 'pop'. Reduce the heat and simmer, and the sauce will begin to thicken. Stir frequently to ensure the sauce does not stick to the pan.
Add in the orange zest, leaving a small amount aside to use as garnish.
Cook 25-30 minutes, until the cranberries have broken down and the sauce has thickened. Remove from heat and take out the cinnamon sticks. Let cool.
Place in a serving dish and garnish with orange zest.
Notes
You can add 1 teaspoon of vanilla extract to the mix for additional flavor.This dish can be served warm or chilled. The chilled version will have a gelatin-like consistency.This cranberry sauce is sweet; if you prefer a more tart cranberry sauce, cut the sugar back to 1-½ to 2 cups.