In a 1 qt/1lt saucepan, combine cranberries, water, sugar and 1 tsp. (2g) of grated orange zest from the orange. Simmer for 10 minutes over medium heat, pressing the cranberries so that they burst. Stir well and then remove from the heat.

Using a mortar and pestle, or a molcajete, grind the chile piquin or red pepper flakes into a fine powder.

Cut and squeeze the orange, releasing the juice into the bowl of the mortar/molcajete. Stir the orange juice so that it picks up all of the chile powder. Pour the liquid into the cranberry sauce and stir well.

Allow to cool and then serve. Garnish with orange zest (and fresh thyme.) Best when made 1 day in advance of serving.