• Combine the sugar, orange juice + water mixture, and zest in a big stockpot over high heat. Bring to a boil. 
• Add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes while the cranberries pop open.
• Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest.
• Pour into sterile canning jars, leaving 1/4" headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.
• Store in the refrigerator. 

How to Can Cranberry Sauce

• Place the jars filled with hot cranberry sauce in a canner and cover with hot water. Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar. 
• Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed. 
• Wipe the jars down, label them, and store in a cool, dark place for up to a year.