In a medium saucepan add the water, maple syrup, orange juice & zest, salt, cinnamon, ginger and turmeric. Bring to a boil then reduce to a steady simmer for 5 minutes.
Add the cranberries and simmer for an additional 12-15 minutes. The cranberries will burst and thicken the sauce.
Remove the sauce from heat and crush softened cranberries with a fork or spoon. Transfer to a storage container with a tight lid.
Chill in the refrigerator for 30+ minutes before serving.
Notes
The cranberries will burst and perfectly thicken the sauce while cooking.
Make sure to not overcook the sauce (12-15 min max) otherwise it will not set correctly.