Toast your cinnamon stick in a dry pan over medium heat for 2-3 minutes, until fragrant.

In a 4 QT Saucepan, bring the wine and sugar to a simmer over medium heat, stirring to dissolve the sugar.

Once the sugar is dissolved, add the cranberries, cinnamon stick, allspice, and both pieces of the orange peel.

Simmer on low heat for 10 minutes, until the cranberries break down and the sauce is slightly thickened, stirring occasionally.

Mix in the salt and remove the orange peel and cinnamon stick.

Cool completely in the refrigerator and serve when ready. This dish can be made a day ahead or even several days in advance.