Much better than canned.
In medium saucepan combine 1 (12 oz) bag cranberries, 3/4 C sugar, 1 t grated lemon zest and 1 C water.
Bring to a boil.
Reduce to a simmer; cook until cranberries are soft, 10 minutes.
Transfer to a bowl and let cool to room temperature.
Add walnuts if you like.
Can refrigerate in air-tight container up to 1 week. Makes 3 cups.
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