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Wash and drain the cranberries, removing any spoiled berries or foreign objects.
In a wide stainless-steel skillet, combine wine (or cranberry juice), sugar, salt and cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cook for 1 minute. Add the cranberries and bring to a boil; reduce heat. Boil gently over medium-high heat for 3 to 5 minutes or until skins pop, stirring occasionally. Stir in orange zest.
Cool completely; remove cinnamon stick. If desired, smash berries slightly with the back of a spoon for a thicker relish. Spoon into decorative jars. Cover and store in the refrigerator for up to 1 week.