Instructions: Yields: 2 cups

1. With vegetable peeler, remove peel from lemon in 1-inch-wide strips. Cut strips crosswise into very thin slivers. Wrap and refrigerate lemon.

2. In 2-quart saucepan, heat all ingredients to boiling over high heat.

Reduce heat to medium-low and simmer, covered, until most of the cranberries pop and mixture thickens slightly, about 5 minutes, stirring occasionally. Spoon into serving bowl; cover and refrigerate until well chilled, about 3 hours. Or, spoon into an airtight container and refrigerate up to 4 days.

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