sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.
from heat. Stir in vanilla. Cool to room temperature. Cover.
until ready to serve.
Makes 8 (¼-cup) servings.
Make Ahead: Cranberry sauce can be prepared up to 1 week ahead. Store in refrigerator. Stir before serving.