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Place one tablespoon sugar, cranberries and orange peel in a saucepot.
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Cook down until tender, about five minutes.
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Add 1 ½ cups sugar, water, lemon juice and salt to the pot and bring to a boil. Remove from heat. If you want more intense flavors and color, you can let the mixture cool for 30 minutes.
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Strain the liquid twice to remove the fruit. Pour the cooled mixture into a bottle or pitcher.