Make-Ahead Cranberry Sauce with Chile & Ponzu

Combine cranberries, orange zest, orange juice, sugar and crushed red pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until all the cranberries burst open and release their juices, about 10 minutes. Mash the cranberries, if desired. Stir in ponzu. Let cool to room temperature before serving.