Combine the sugar, bourbon, cinnamon sticks, orange zest, and orange juice in a medium saucepan over medium high heat. Stir to combine.

Bring to a boil stirring to dissolve the sugar.

Reduce the heat to medium and simmer for 5 minutes.

Add in the cranberries and vanilla bean and continue simmering for 10 minutes over medium heat.  The cranberries should begin bursting.

At the point you can leave the cranberries how they are or you can smash them against the side of the pan.

Continue cooking for 5 minutes or until the sauce has thickened.

Remove from heat and remove the cinnamon sticks and vanilla bean.  Serve warm or chill if desired.

Refrigerate for up to 10 days.