Stir in red wine vinegar, orange juice, salt and pepper, to taste. Simmer 5 more minutes, then remove cranberry sauce from heat and cool completely at room temperature.
To help expedite the popping of the cranberries, you can use the back of a spoon to press the cranberries against the side of the pot.
If making ahead, transfer cooled cranberry sauce to a container and refrigerate for up to one week. Cranberry sauce can also be frozen. When defrosted, bring to a boil to recongeal.