3 cups (12 oz bag) fresh cranberries
3/4 cup sugar
3/4 cup water
fresh lemon peel
Using a vegetable peeler, peel a two inch length of lemon zest (yellow part only, no pith). Slice thinly.
Bring water, sugar and lemon peel to a boil. Add cranberries, reduce heat to low, and continue cooking about 10 minutes. Makes about 2 1/2 cups. Serve at room temperature.