Step 1

In a saucepan set over medium heat, combine cranberries, water, sugar, lemon juice and lemon peel.

Step 2

Bring to a boil, then reduce heat and gently simmer, stirring occasionally, for 10 to 15 minutes, mashing berries with the back of your spatula or a potato masher for a smoother texture. Sauce is done when cranberries are very soft and sauce is nice and thick; it will drip off a spatula in thick, wide drops. Remove from heat; discard lemon peel.

Step 3

At this point the sauce can transferred to washed and sterilized jars, and water-bath processed if desired. Otherwise, keep refrigerated for up to 2 weeks or frozen for up to 6 months.